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ABSTRACT
Monosodium glutamate (MSG) is the sodium salt of glutamate. When MSG is added to foods, it provides a flavoring function similar to naturally occurring free gluta-mate. It is found in unlimited amounts in a wide variety of packaged foods such as processed meat, semi-preserved fish and food supplements. MSG has been linked to a number of adverse effects including its toxicity on reproductive organs by inducing oxidative stress. Vitamin C is a well-known antioxidant widely used to protect several organs against oxidative damage. The aim of the present study was to investigate the protective potential of vitamin C against MSG-induced hepatotoxicity in adult Wistar rats. Twenty (20) adult female Wistar rats weighing between 170g – 200g were randomly divided into four (4) groups: Group A served as control, Group B was administered with 200 mg/kg body weight of monosodium glutamate only, Group C was administered with 200 mg/kg body weight of monosodium glutamate and 100 mg/Kg body weight of vitamin C, Group D was administered with 100 mg/kg body weight of vitamin C only. Administration lasted for twenty-eight (28) days and was done orally with the use of orogastric tubes. there was a significant decrease (p<0.05) in the body weight change, liver weight and hepatosomatic index in rats treated with MSG-only. However, there was a significant increase (p<0.05) in the body weight change, liver weight and hepatosomatic index in the MSG + Vitamin C group when compared to the MSG-only group. Histological findings showed that MSG caused zonal necrosis and mild Kupffer cell activation, infiltrates of inflammatory cells, and increased collagen deposit in the liver. Co-administration of vitamin C with MSG showed that vitamin C was able to protect the liver against MSG-induced liver damage. In conclusion, this study presents histological evidence that Vitamin C protects the liver against monosodium glutamate-induced damage
