Protective Effect of Curcumin Against Monosodium Glutamate-Induced Oxidative Renal Damage: biochemical and histopathological study

Document Type : Original Article


1 Forensic Medicine and Clinical Toxicology Department, Faculty of Medicine, Menoufia University.

2 Anatomy Department, Faculty of Medicine, Menoufia University.


Introduction: Monosodium glutamate (MSG) is frequently used as a flavoring agent and taste 
enhancer in processed modern foods. Aim of study: to assess the effects of MSG on the renal 
cortex and renal indices of rats and to investigate the possible protective effect of curcumin 
(biochemically, histologically and immunohistochemically). Material and methodology: for 
this study, 40 adult male albino rats (10 in each group) were used, first group (control) was given 
2 ml / kg olive oil, second group received 100 mg/kg curcumin (CUR) dissolved in 2 mL/kg 
olive oil once daily, third group orally received 4 g/kg of MSG once daily for 14 days dissolved 
in distilled water and the fourth one orally received the same doses of CUR and MSG mentioned 
above once daily for 14 days. Blood and renal samples were collected from each group then 
analyzed. Results: MSG caused significant increase in urea, creatinine and renal 
malondialdehyde while, superoxide dismutase and catalase activities were decreased. 
Additionally, the histopathological deterioration matched with the biochemical analysis. 
Curcumin caused improvement of the alterations induced by MSG. Conclusion: MSG caused 
impairment of renal function by inducing oxidative damage, however, curcumin protected 
against MSG-induced nephrotoxicity by its antioxidative properties.