monosodium glutamate


monosodium glutamate
The monosodium salt of the naturally occurring l form of glutamic acid; used as a flavor enhancer that is a cause or contributing factor to “Chinese restaurant” syndrome; also used intravenously as an adjunct in treatment of encephalopathies associated with hepatic disease.

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mono·so·di·um glu·ta·mate .män-ə-.sōd-ē-əm-'glüt-ə-.māt n a crystalline salt C5H8NO4Na derived from glutamic acid that is used to enhance the flavor of food and medicinally to reduce ammonia levels in blood and tissues in ammoniacal azotemia (as in hepatic insufficiency) abbr. MSG called also sodium glutamate see CHINESE RESTAURANT SYNDROME

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mono·so·di·um glu·ta·mate (mon″o-soґde-əm glooґtə-māt) the monosodium salt of L-glutamic acid, used as a pharmaceutic necessity and also to enhance the flavor of foods. See also Chinese restaurant syndrome, under syndrome.

Medical dictionary. 2011.