الفهرس 
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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.
No one take such controversy like MSG, up till now there is no
complete agreement about the safety of MSG. 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., and many literatures reported that
Ingestion of high concentrations of MSG causes the appearance of many
diseases especially neurological diseases, oxidative stress and obesity that
may be predisposing for many other dangerous disease like
atherosclerosis and coronary heart diseases. So, its concentration in food
must be controlled.
Obesity is considered a universal problem that increases during last
cascades, not only in developing countries but also in America and
Europe, for this our research aimed to study the biochemical and
molecular effect of MSG administration by different doses on adult male
rats and trying to determine its relationship with obesity as an inducer and
reach to dangerous doses to introduce some results that may be useful in
determining optimum dose ofMSG.