White crystalline substance, a sodium salt of the amino acid glutamic acid. MSG is used to intensify the natural flavour of meats and vegetables. It elicits a unique taste, called in Japan umami, different from the four basic tastes. Originally derived from seaweed and first used in Japan in 1908, it has become a common ingredient in Chinese and Japanese cooking. MSG in large amounts may have physical effects, including an allergic reaction commonly called “Chinese restaurant syndrome.”
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In vitro growth and inhibition studies of Monosodium Urate Monohydrate crystals by different herbal extracts.(Report)
Jul 01, 2009; INTRODUCTION Gout is the term given to a group of metabolic conditions, in which the signs and symptoms results from the...