International Journal of Biochemistry and Biomolecules Cover

International Journal of Biochemistry and Biomolecules

Editors Overview

ijbb maintains an Editorial Board of practicing researchers from around the world, to ensure manuscripts are handled by editors who are experts in the field of study.

Open Access
Special Issue
Topic

Role of Ajinomoto in causing health issues.

Abstract Submission Deadline : November 30, 2024

Manuscript Submission Deadline : December 25, 2024

Special Issue Description

Ajinomoto, a crucial component, particularly in Chinese food, is causing several health problems like hypertension, heart troubles, and an accelerated aging process. Powered According to Ajinomoto, a key component, particularly in Chinese cuisine, is contributing to several health problems like hypertension, cardiac troubles, and an accelerated rate of aging. This was discovered in studies carried out by researchers at Allahabad University’s biochemistry department (AU). The ground-breaking study was released in the prestigious “Indian Journal of Clinical Biochemistry.” Monosodium glutamate, or MSG, is a salt that is sold under the brand name Ajinomoto and is mostly used in Chinese dishes like Chowmein and Manchurian to give them their distinctive, lingering umami flavor. Along with the tastes of sweet, sour, bitter, and salt, umami is the essential fifth taste. Researchers at the AU’s department of biochemistry, led by Professor S.I. Rizvi, have claimed that MSG may be harmful to health even at little levels. The licking of lips Chinese food is popular with Indians of all ages and has been sufficiently Indianized in many ways, but the flavoring agent Ajinomoto, or Monosodium Glutamate (MSG), as it is chemically known, continues to be a key component. Few people are aware, though, that the substance (umami) that gives Chinese food its mouthwatering, lingering flavor also harms several health conditions, including hypertension, heart problems, and an accelerated aging process, according to a study done by researchers at Allahabad University’s Bio-Chemistry department (AU).

Keywords

Monosodium glutamate, Ajinomoto, Chinese cuisine, Cardiac troubles, Heart problems

Manuscript Submission information

Manuscripts should be submitted online via the manuscript Engine. Once you register on APID, click here to go to the submission form. Manuscripts can be submitted until the deadline.
All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the email address:[email protected] for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a Double-blind peer-review process. A guide for authors and other relevant information for the submission of manuscripts is available on the Instructions for Authors page.

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International Journal of Biochemistry and Biomolecules

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