Corpus ID: 201172669

Awareness on monosodium glutamate among elderly population

@article{Ruskin2019AwarenessOM,
  title={Awareness on monosodium glutamate among elderly population},
  author={Pinky Ruskin and V. Vishnu Priya and R. Gayathri},
  journal={Drug Invention Today},
  year={2019},
  pages={1569-1571}
}
The globalization has affected all pieces of human life and has in like manner affected the dietary examples of people.[1] Processed food has superseded the sound and nutritious sustenance.[1] Factors which have made taken care of sustenance progressively consumable are time factor (viably available), taste factor (incredible in taste), and advance (packaging) and take note.[2] The taste factor has made the researcher think, what is the essential central purpose which is persuading the… Expand

Figures and Topics from this paper

References

SHOWING 1-10 OF 18 REFERENCES
Is mono sodium glutamate salt (MSG) harmful to living systems
TLDR
Though monosodium glutamate has no effects at low concentration, it may harm the living system if consumed without any inhibition at high concentrations (daily eating of fast foods and processed foods) or via accumulation of salt in the system resulting in high concentration over a period of time. Expand
[Junk food consumption and child nutrition. Nutritional anthropological analysis].
TLDR
The hypothesis suggests a link between the pattern of snack consumption and an increase increase in the energy density of food consumed, a decrease in satiety, passive over consumption, and a increase in obesity. Expand
Does monosodium glutamate really cause headache? : a systematic review of human studies
TLDR
It is concluded that further studies are required to evaluate whether or not a causal relationship exists between MSG ingestion and headache. Expand
Sensory and preference aspects of umami
Abstract Glutamic acid was first identified as the essence of ‘tastiness’ in a Japanese seaweed stock in 1908, and its characteristic taste was named ‘umami’. The umami taste appears to beExpand
Glutamate: from discovery as a food flavor to role as a basic taste (umami).
  • K. Kurihara
  • Biology, Medicine
  • The American journal of clinical nutrition
  • 2009
In 1908 Kikunae Ikeda identified the unique taste component of konbu (kelp) as the salt of glutamic acid and coined the term umami to describe this taste. After Ikeda's discovery, other umami tasteExpand
Monosodium glutamate and sweet taste: generalization of conditioned taste aversion between glutamate and sweet stimuli in rats.
TLDR
The hypothesis that the taste of MSG has broadly tuned, sweet-like characteristics, possibly due to the convergence of afferent signals for MSG, natural sugars and artificial sweeteners, is supported. Expand
Glutamine and glutamate exchange between the fetal liver and the placenta.
TLDR
Study of the fluxes of GLU and GLN into and out of the placenta and fetal liver, as well as their interconversion in these organs, during late gestation in sheep found a striking reduction in GLU output from the fetal liver occurred, leading to a fall in fetal arterial GLU concentrations and a marked decrease in placental GLU uptake. Expand
Sensory evaluation of food principles and practices
sensory evaluation of food principles and practices, sensory evaluation of food principles and practices, sensory evaluation of food principles and practices, 9781493950393 sensory evaluation of foodExpand
Effects of monosodium glutamate on human health: A systematic review
  • World J Pharm 2017;5:139-44
  • 2017
From the Food and Drug Administration.
After an initial reading and a rereading of the FDA’s white paper, “Innovation Stagnation Challenge and Opportunity on the Critical Path to New Medical Products” and a thoughtful reading of theExpand
...
1
2
...