Protective Effects of Cinnamic Acid Against Monosodium Glutamate Toxicity in Rats

Background: Monosodium glutamate (MSG), a common food additive, has demonstrated potential organotoxic effects in animal studies. Cinnamic acid (CA), a naturally occurring phenylpropanoic acid, is known for its antioxidant and anti-inflammatory properties. Objective: This research aimed to evaluate the protective role of CA against MSG-induced toxicity in rat models. Methods: The study utilized twenty-five male albino rats, divided into five groups (n=5 each). The groups were: I - control (basal diet); II - MSG oral administration (3.0 g/kg body weight); III - MSG oral administration with CA (40 mg/kg body weight); IV - MSG via intraperitoneal injection (4 mg/kg body weight); V - MSG intraperitoneal injection with CA (40 mg/kg body weight). Post-treatment, serum was analyzed for biochemical changes. Results: CA administration significantly reduced blood glucose and leptin levels while elevating insulin levels in MSG-treated rats. Furthermore, CA markedly reduced malondialdehyde (MDA) levels and increased superoxide dismutase (SOD) and glutathione (GSH) levels, indicating a reduction in oxidative stress. Conclusion: The study reveals CA's capability in ameliorating MSG-induced metabolic alterations and oxidative stress, underscoring its potential as a therapeutic agent in managing biochemical disturbances related to MSG exposure.