Worldwide flavor enhancer monosodium glutamate combined with high lipid diet provokes metabolic alterations and systemic anomalies: An overview

Abstract

Graphical abstract

Egyptian perspectives on potential risk of paracetamol/acetaminophen-induced toxicities: Lessons learnt during COVID-19 pandemic

“…Infection with SARS-CoV-2 causes oxidative stress via altering redox equilibrium; moreover flavor-enhancing high-lipid diet also directly or indirectly stimulates the severity of the SARS-CoV-2 mediated infection [5] , [6] , [7] .…”

Photo-activated proflavine degrades protein and impairs enzyme activity: Involvement of hydroxyl radicals

“…Reactive oxygen species (ROS) accumulation can lead to oxidative stress, which has been linked to the development of a variety of chronic diseases and biological processes such as apoptosis, necrosis, autophagy, and inflammation [ [18] , [19] , [20] , [21] , [22] , [23] ]. Superoxide anion production from proflavine may cause calf thymus and supercoiled plasmid DNA breakage, as well as protein degradation and red blood cell hemolysis [ 24 , 25 ].…”

“…The harmful involvement of oxidized proteins in the etiology of Alzheimer's disease has recently been hypothesized [ 29 ]. Furthermore, ROS plays a role in diseases like arthritis, diabetes, cancer, and cardiovascular disease [ 22 , 23 , [30] , [31] , [32] , [33] ].…”

New application of microbial l-glutaminase as a flavor enhancing agent in beef burgers

“…It has been widely used as a flavor enhancer in the food industry. However, there is some questions about its safety, since it may cause some side effects for some people such as wheezing, changes in the heart rate and difficulty in breathing [8,9]. Therefore, the need to develop a safer natural flavor enhancer as an alternative to MSG has been increased.…”