Articles tagged with Monosodium Glutamate
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The study found that S. birrea extract reversed behavioral alterations caused by monosodium glutamate, reduced oxidative stress parameters, and counteracted malondialdehyde levels. These results support the potential of S. birrea as a neuroprotective agent for preventing and treating cognitive deficits.
A new study found that monosodium glutamate (MSG) can significantly reduce sodium in better-for-you foods like grains and vegetables, promoting enjoyment and balanced flavors. The study showed that MSG was liked as much as or better than standard recipes in terms of overall liking and flavor.
A new study published in the journal Nutrients found that glutamates such as monosodium glutamate (MSG) can be used to reduce sodium in the food supply. The substitution of glutamates for salt can reduce sodium intake by up to 7-8 percent, according to the study. This finding is consistent with previous research and dietary guidelines ...
Researchers found that consuming savory umami-rich broths can cause subtle changes in the brain that promote healthy eating behaviors. The study used laboratory tools to detect changes in brain activity while participants made food choices, and found that the broth reduced saturated fat intake in those at higher risk of obesity.
A Kenyan pilot study reveals a significant link between chronic pain and glutamate consumption, with participants experiencing improved symptoms after reducing MSG intake. The findings support the potential of dietary changes as an effective low-cost treatment option for developing countries.
A study in rats found that resistance exercise improved motor coordination and memory impaired by MSG, with recognition memory improving in males and location memory in females. Researchers aim to understand the mechanism of this improvement.
A Cornell University study investigated food fears about ingredients such as HFCS, and found that people who avoid these ingredients are more likely to receive information from the internet. Providing consumers with historical context about an ingredient can help reduce ingredient fears.
A new study reveals that MSG triggers obesity and nonalcoholic steatohepatitis in mice, with a restrictive diet slowing but not preventing disease progression. The findings have significant implications for childhood obesity, a major global health concern.
The Fraunhofer Institute's micro smart grid demonstrator is designed to manage EV fleets efficiently, avoiding short circuits during peak load times. The system aims to provide electricity exclusively from renewable sources, reducing the country's reliance on imported electricity and mitigating power outages.
Clemson University's National Dropout Prevention Center/Network will analyze and enhance rural dropout prevention efforts in 15 states. The project aims to develop solutions and resources for state education departments and school districts, particularly in areas with high percentages of schools in rural and remote regions.
Researchers have identified a receptor on the tongue that is specifically activated by glutamate, a non-essential amino acid found in many foods. This discovery sheds new light on the umami taste and challenges existing perceptions of MSG's safety.
Researchers at UNC School of Public Health studied over 750 Chinese men and women and found that those who used MSG in their food preparation had a higher prevalence of overweight, even when controlling for physical activity and calorie intake. The study suggests that MSG use may be associated with weight gain in humans.
Researchers found that injecting IL-7 into mice inhibited weight gain after inducing MSG-induced lesions in the hypothalamus. This discovery suggests a link between immune and neuroendocrine systems, potentially leading to new obesity prevention strategies.