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Abstract
Over the past 30 years, changes in food technology have revolutionized our food supply. These changes have been accompanied by extensive use of food additives. It has been estimated that the use of food additives have been increased ten-fold between 1955 and 1985. Complex formulations of products have led to the use of ”cocktails” of additives within a single product in order to achieve different complementary effects.
One of the most common food additives used all over the world is flavor enhancer called Monosodium glutamate (MSG) which is a sodium salt of naturally occurring (non-essential) L-form of glutamic acid, used as an ingredient in various food products. It is recognized by WHO as generally recognized as safe, and so there is no limitation on its use as an ingredient of various food products, but its use has been questioned due to number of reports describing its toxic effects as manifested as Chinese restaurant syndrome. Up till now there is no complete agreement about the safety of MSG, and many literature reported that Ingestion of high concentrations of MSG causes the appearance of many diseases especially neurological diseases. So, its concentration in food must be Controlled .
For this our research aimed to study the biochemical and molecular effect of feeding high concentrations of MSG for long time on pregnant female rats, their fetus and the newly born offsprings by studying the ability of MSG to produce oxidative stress on liver of pregnant rats, liver and brain of newly born rats.