MONOSODIUM GLUTAMATE (E621) AND ITS EFFECT ON THE GASTROINTESTINAL ORGANS (REVIEW)

The study of the mechanisms of the effect of various food additives on the human and animal organism is one of the most pressing problems today. The work of physicians, toxicologists, physiologists is aimed at studying the mechanisms of the toxic effect of food additives, as well as studying compensatory-adaptive reactions in response to their ingestion. Monosodium glutamate (E621) is widely used in marketing as a flavor enhancer and is added to many processed foods. Today, about 50% of store products contain this additive, while the average daily human consumption in industrialized European countries is approximately 0.3-1.0 g. The purpose of this work is to analyze the literature data on the effect of monosodium glutamate on various organs and systems of the human body. The research used the bibliosemantic method of analyzing scientific publications. The article assesses 40 literary sources. Special attention is paid to the sources for the last 5 years (2016-2021). This review of the scientific literature proves the importance of further study of food additives and their effect for the development of a scientifically based strategy for increasing the tolerance of humans and animals to xenobiotics by activating genetically fixed mechanisms, as well as by creating new perfect adaptogens.