Monosodyum Glumatın Fizyolojik Etkileri

Ayper Pekmezekmek

doi:10.17517/ksutfd.1067018

TR EN

Monosodyum Glumatın Fizyolojik Etkileri

Öz

Mono sodyum glutamat (MSG) 1800’lü yıllardan beri lezzet artırıcı katkı maddesi olarak, işlenmiş ve paketlenmiş tuzlu veya tatlı gıdalarda kullanılmaktadır. Yapılan birçok çalışma MSG kullanımının çok sayıda yapısal ve fonksiyonel bozukluklara yol açabileceğini ortaya çıkarmıştır. Son yıllarda MSG kullanımının çok artması gıda güvenliği konusunda endişelerinde artmasına neden olmuştur.

Anahtar Kelimeler

MSG , E621 , Glutamat , Çin restoranı sendromu , Obesite

Kaynakça

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Ayrıntılar

Birincil Dil

Türkçe

Konular

Sağlık Kurumları Yönetimi

Bölüm

Derleme

Yazarlar

Ayper Pekmezekmek ^*
0000-0002-3028-605X
Türkiye

Yayımlanma Tarihi

16 Mart 2023

Gönderilme Tarihi

2 Şubat 2022

Kabul Tarihi

27 Şubat 2022

Yayımlandığı Sayı

Yıl 2023 Cilt: 18 Sayı: 1

DOI

https://doi.org/10.17517/ksutfd.1067018

IZ

https://izlik.org/JA36NG54BH

AMA

1.Pekmezekmek A. Monosodyum Glumatın Fizyolojik Etkileri. KSÜ Tıp Fak Der. 2023;18(1):191-198. doi:10.17517/ksutfd.1067018

Cited By

NOODLE ÜRETİM SÜREÇLERİNDE GIDA GÜVENLİĞİ İLE HELAL UYGUNLUĞUN ENTEGRE VE ETKİN YÖNETİMİ

Helal ve Etik Araştırmalar Dergisi

https://doi.org/10.51973/head.1522461

Monosodyum Glumatın Fizyolojik Etkileri

Monosodyum Glumatın Fizyolojik Etkileri

Öz

Anahtar Kelimeler

Physiological Effects of Monosodium Glutamate

Abstract

Keywords

Kaynakça

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Cited By

NOODLE ÜRETİM SÜREÇLERİNDE GIDA GÜVENLİĞİ İLE HELAL UYGUNLUĞUN ENTEGRE VE ETKİN YÖNETİMİ