The effects of Groundnut, Spices, Monosodium Glutamate and Salt combinations on the brain

Abstract

This study was intended to determine the effect of salt, groundnut, monosodium glutamate and spices, especially in combinations as used in Yaji, on the histology of the brain. The rats were divided into nine (9) groups (A – I) of eight rats (8) each. Groups A, B, C, D, E, F, G, H, constituted the test groups whereas group I served as the control group. The rats were allowed to acclimatize for three weeks and weighed before being fed for 8 weeks with feed pellets made by mixing the test substances as follows: Group A received 3g each of the substances under study + feed; Group B received 3g of salt + feed; Group C received 3g of clove + feed; Group D received 3g of monosodium glutamate + feed; Group E received 3g of ginger + feed; Group F received 3g of red pepper + feed; Group G received 3g of black pepper + feed; Group H received 3g of groundnut + feed. The histological findings show that excessive consumption of these substances especially in combination have deleterious effects on the brain. Hence,  a regulated consumption pattern is advocated.

Keywords: spices, brain, histology, Yaji.