Vitamin D may attenuate monosodium glutamate (MSG)-induced decline in long-term and short-term memory and reduce exploratory and anxiety-inducing behaviors. Neurotoxicology.1
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MSG is commonly used in processed and unprocessed foods as a flavor enhancer, including restaurant dishes, canned vegetables, soups, and deli meats. The study authors point out that although the FDA has classified MSG as a safe ingredient for consumption, it is still associated with adverse events. Common reactions after ingesting MSG include headache, facial flushing, sweating, facial pressure or tightness, loss of sensation in the face and neck, tingling, burning sensation, increased heart rate, chest pain, nausea, and weakness. However, the researchers point out that there is a lack of evidence linking these symptoms to MSG.1,2
Further research has determined that MSG is a “neurotoxic agent” that affects brain neurochemistry primarily through ecotoxicity. Researchers have noted that these effects may increase extracellular glutamate levels, leading to hyperstimulation.1
To investigate the role of vitamin D exposure in reducing the effects of MSG on memory, anxiety, and exploratory behavior, the researchers conducted a study on 35 adult male Wistar rats. The study authors say the rats were 12-16 weeks old, weighed 180-220g, and were obtained from an in-house breeding colony at Redeemer’s University in Nigeria. To complete the study, the researchers used behavioral tests including the Morris Water Maze (MWM), which assesses spatial memory.1
The results show a significant metabolic impact of MSG in rats, highlighting problems with glucose and lipid metabolism. MSG has also been reported to cause a decline in short-term and long-term memory in rats. However, the study authors also noted that rats exposed to MSG had a longer escape latency compared to those in the vitamin D group. According to the study authors, the results suggest that vitamin D may mitigate the adverse effects of MSG on neurobehavior, metabolic activity, redox status, cholinergic homeostasis, and tissue morphology of the hippocampus, prefrontal cortex, and cerebellum.1
moreover, National Library of MedicineThe researchers found similar results in obese female Wistar rats, favoring vitamin D use. They divided 18 female rats into three groups and gave them saline, oral MSG, and oral MSG plus calcitriol.3
Results showed that rats in the MSG group significantly increased their body weight, food intake, and water intake, whereas rats in the MSG with Vitamin D group decreased. This result suggests that vitamin D supplementation may attenuate MSG-induced food-induced weight gain in obese rats, highlighting the potential of vitamin D to treat obesity.1
However, the study authors noted that further research and investigation is needed to evaluate the specific mechanisms by which vitamin D may be used to reduce both the neurological and obesity effects caused by MSG.1
