الفهرس 
3-1-Monosodium glutamateOnly 14 pages are availabe for public view
 |  | from | 177 |  |  |
| | | from | 177 | | |
Abstract
Monosodium glutamate is afood taste enhancer used by different factoties all over the world including Egypt and even by house wives at home for preparation of tasty food . is now difficult to prevent completely the use of this substance and hence it seems important to find away to reduce the health hazards due to the use of this matrial. This study aimed to Investigate the protective role of some herbs and seeds against health hazard induced due to consumption of monosodium glutamate. Rats:48 adult male albino rats, weighting 150-160g. rats were divided into the following groups: group 1: negative control group- normal group-(6 rats). In this group rats were kept on standard diet and tap water. group 2: positive control group (6 rats). In this group, rats were fed on mono sodium glutamate at arate of 7% from basel diet. group (3): 6 rats: were fed on 7% (MSG) and 5% Rosmary. group (4): 6 rats: were fed on 7% (MSG) and 5% Salvia. group (5): 6 rats: were fed on 7% (MSG) and 5% Curcum. group (6): 6 rats: were fed on 7% (MSG) and 5% Thym. group (7): 6 rats: were fed on 7% (MSG) and 5% Corian . group (8): 6 rats: were fed on 7% (MSG) and 5% Linum. At the end of experiment (4 weeks), the blood samples were collected after 12 hours fasting and serum was separated for determination of: Lipid profile Cholesterol, tri- glycerides (T.G), high density lipoprotein (H.D.L-C), low density lipo protein (L.D.L-C), very low density lipo protein (V.L.D.L-C), Atherogeric index, urea, creatinin, uric acid, glotamic oxaloacetic transaminas (G.O.T), glotamic pyruvic transaminas (G.P.T), and alkaline phsphatase (A.L.P),GOT\GPT ratio glucose, albumin.