Kasmara Dwi Pratiwi, Abdullah Erlina, Harun Zaliha, Sari Fatmi Nirmala, Abd Rashid Norhashima, Teoh Seong Lin
Department of Biomedical Science, School of Nursing and Applied Science, Lincoln University College, Petaling Jaya, Selangor, Malaysia.
Department of Biotechnology, School of Nursing and Applied Science, Lincoln University College, Petaling Jaya, Selangor, Malaysia.
Front Pharmacol. 2025 Jan 24;16:1522814. doi: 10.3389/fphar.2025.1522814. eCollection 2025.
Monosodium glutamate (MSG) is an odorless white solid crystalline derived from the amino acid glutamic acid. It is widely used as a flavor enhancer, but its excessive consumption has been associated with toxicity to various organs. In MSG-induced liver injury, few mechanisms have been identified, which started with the generation of reactive oxygen species that leads to oxidative stress which further causes liver injury. In response to this health concern, there is growing interest in various plant products such as plant extracts, flavonoids and phenolic compounds that were able to minimize oxidative stress, serum transaminases and scavenge free radicals in the liver after MSG administration. This review explores the potential of various plant products as dietary supplements to MSG-induced liver injury, focusing on their antioxidant activities, modulatory effects on liver function markers, and histological outcomes. By compiling this evidence, this review provides insights into their potential as preventive strategies against MSG-related liver toxicity, supporting their inclusion in dietary regimens for the maintenance of liver function.
味精（MSG）是一种由氨基酸谷氨酸衍生而来的无味白色固体晶体。它被广泛用作增味剂，但其过量食用与对各种器官的毒性有关。在味精诱导的肝损伤中，已确定的机制很少，其始于活性氧的产生，活性氧会导致氧化应激，进而进一步引起肝损伤。针对这一健康问题，人们对各种植物产品（如植物提取物、黄酮类化合物和酚类化合物）的兴趣日益浓厚，这些植物产品能够在给予味精后最大限度地减少氧化应激、血清转氨酶并清除肝脏中的自由基。这篇综述探讨了各种植物产品作为味精诱导的肝损伤膳食补充剂的潜力，重点关注它们的抗氧化活性、对肝功能标志物的调节作用以及组织学结果。通过汇总这些证据，本综述深入了解了它们作为预防味精相关肝毒性策略的潜力，支持将它们纳入维持肝功能的饮食方案中。
