Abstract

Monosodium glutamate (MSG), derivative of glutamic acid; food additive that enhance flavour, were associated with oxidative stress (potential health risks). Glutamate naturally occurs in high-protein foods, excessive consumption of MSG has raised concerns. This study evaluated the in- vitro and in-vivo antioxidant activities of monosodium MSG to ascertain the controversies surrounding its usage as a food additive. Acclimatized male Sprague-Dawley rats (n=40) were randomly selected and grouped into four: Control (A), 3% MSG (500 mg/kg) (B), 12% MSG (2000 mg/kg) (C), and 24% MSG (4000 mg/kg) (D). They were orally administered for 60 days. After the experimental period, blood samples were collected from the animals from orbital sinus. In-vitro antioxidant activity of MSG was determined by Evaluating: DPPH, FRAP, NO, OH, and LPO scavenging activities and they compared with standard (garlic acid/catechin). In-vivo antioxidant activities were determined from blood serum. The Result showed that, Lipid peroxidation marker (MDA), oxidative stress marker enzymes: SOD, GSH, and CAT. DPPH, FRAP, NO, OH and LPO scavenging activities showed that there was significant reduction in percentage inhibition produced by MSG when compared to the standard (garlic acid/ catechin) used.