Ajinomoto (Monosodium Glutamate) in the Light of Ayurveda: A Conceptual Review
Abstract: Ajinomoto, chemically known as monosodium glutamate (MSG), is extensively used as a flavour enhancer in modern diets. While it increases palatability, its frequent consumption has raised concerns regarding digestive and systemic health. Ayurveda, the ancient science of life, emphasizes natural, wholesome, and compatible food for the maintenance of health. This article evaluates Ajinomoto through fundamental Ayurvedic principles such as Ahara (Diet / Food intake), Agni (Digestive and metabolic fire), Dosha (Functional biological energies regulating the body), Ama (Toxic, undigested metabolic waste) and Viruddha Ahara (Incompatible or antagonistic food) supported by classical references. The analysis suggests that Ajinomoto is incompatible with Ayurvedic dietary concepts and may contribute to digestive impairment and metabolic imbalance.
Keywords: Ajinomoto, Monosodium Glutamate, Ayurveda, Agni, Ama, Viruddha Ahara
How to Cite?: Dr. Ravindra P. Kulkarni, "Ajinomoto (Monosodium Glutamate) in the Light of Ayurveda: A Conceptual Review", Volume 15 Issue 1, January 2026, International Journal of Science and Research (IJSR), Pages: 1723-1724, https://www.ijsr.net/getabstract.php?paperid=SR26127204916, DOI: https://dx.doi.org/10.21275/SR26127204916