Monosodium glutamate (MSG) is a widely used food additive that enhances the palatability of foods by imparting the umami taste. Despite its extensive consumption, concerns have been raised regarding its potential toxicological effects, particularly when consumed in excessive amounts over prolonged periods. The liver, being the primary organ involved in metabolism and detoxification, is especially vulnerable to oxidative damage induced by xenobiotics.

The present study was designed to evaluate the effect of monosodium glutamate on antioxidant indices in the liver of albino rats. Adult albino rats were administered MSG orally at a specified dose for a defined experimental period. Liver tissues were excised and analyzed for lipid peroxidation and antioxidant parameters, including superoxide dismutase, catalase, glutathione peroxidase, and reduced glutathione using standard biochemical methods.

The results demonstrated a significant increase in lipid peroxidation, as evidenced by elevated malondialdehyde levels, along with a marked decrease in both enzymatic and non-enzymatic antioxidant activities in the MSG-treated group compared to controls. These findings indicate that MSG administration induces oxidative stress in hepatic tissue by disrupting the antioxidant defense system.

In conclusion, prolonged exposure to monosodium glutamate may impair liver antioxidant status and promote oxidative damage in albino rats. The study highlights the potential health risks associated with excessive MSG consumption and emphasizes the need for cautious dietary intake.