Role of Ajinomoto in causing health issues
This special issue belongs to |
International Journal of Biochemistry and Biomolecules |
Related section |
NA |
Deadline for Manuscript Submission |
March 31st, 2022 |
Deadline for Publication |
April 15, 2022 |
Special Issue Description
Dear Collegues,
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
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