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Abstract
The food additive is defined as “any substance the intended use of which results in becoming a component or affecting the characteristics of any food directly or indirectly. This definition includes any substance used in the production, processing, treatment, packaging, transportation or storage of food (FDA, 2015). Food additives are categorized into 6 groups of molecules: preservatives, nutritional additives, coloring agents, flavoring agents, texturizing agents and miscellaneous agents. Specifically, the flavoring agents include the sweeteners, the natural and synthetic flavors and the flavor enhancers (Carocho et al., 2014). The monosodium glutamate (MSG; E621) is used as flavor enhancers which used to enhance natural food flavor and to produce the pleasant savory taste (Carocho et al., 2014). MSG is the world’s most widely used as a food additive. However, some adverse effects including functional and behavioral alterations have been demonstrated in experimental animals and humans (Quines et al., 2016). chronic administration of MSG induced dyslipidemia and oxidative stress in hepatic and cardiac tissues due to the metabolic shifting of balance in cellular redox reactions towards pro-oxidant status (Diniz et al., 2004; Kumar and Bhandari, 2013). Oxidative stress is an imbalance state between the oxidative and anti-oxidative systems of the cells and tissues, resulting in the over production of oxidative free radicals and reactive oxygen species (ROS) (Rani et al., 2016). Increased oxidative stress plays central roles in the pathogenesis of cardiovascular diseases including heart failure and hypertension (Fiorentino et al., 2013). Furthermore, the MSG-treated rats develop hepatic steatosis in adulthood (Wang et al., 2015).