Jornal de Pesquisa e Terapêutica Biomolecular

Abstrato

Effects of Heavy Metals and Monosodium L-Glutamate in Food Flavors on Albino Rats

Mnaa S, Shaker E and Azzam AM

Previous studies reported many effects for additives overdoses or some metal contaminants. Flavors of highly reputed commercial product of known as Egyptian pasta were tested for their effects on liver, kidney, brain and other organs histograms. Effects have measured as well in serum analytical functions. Natural standard antioxidants were compared in the biological experiment as vitamin C VC, selinum Se and also the same tasted flavors in natural formula nf from spices market. Flavors have been added daily in 10% ratio on male albino rat normal diet comparing to control con group. At the end of experiment time (28 days), rats were sacrificed and analyzed the serum and pathological histograms. On the other side, the existence was followed for Na, Al, Cu, Pb and Cd determinations, Enterobacteriaceae and Escherichia coli bacterial growth levels. Increase values were noticed in ALT, AST, urea, the lipid risk factor and the fucosidase activity for cf group. As well, liver, kidney, heart, spleen and brain histological sections proved to show congestion and edema. But improved supplement VC, Se, and nf groups showed a remarkable enhancement in histopathological patterns. In a trial to find out the main reason of these effects, we measured the presence of monosodium glutamate MSG the food enhancer in the tested flavor.