Monosodium glutamate (MSG), a commonly used flavour enhancer, in almost all savory foods. However, there are still unanswered health-related problems surrounding MSG use in humans. Research suggests that MSG is the root cause of a number of diseases, including obesity, the Chinese syndrome disorder, redox imbalance, and adverse effects on reproduction. Similarly, additional clinical research contradicts MSG's unfavorable health effects and demonstrates its positive effects on issues like appetite, salt intake, and bone development, etc. This article reviews the research on the beneficial and harmful effects of MSG on homo sapiens. MSG was regarded as safe by the WHO, US FDA, United Nations Food and Agriculture Organization, and many other regulatory bodies, although it shouldn't be consumed in amounts that exceed. INTRODUCTION The consequences of using the flavor enhancer monosodium glutamate (MSG) on human health are essential to be discussed. (1)Worldwide, the food industry frequently uses monosodium glutamate (MSG) to enhance the flavor of food. (2)Although food safety regulators usually consider this as safe but some studies have expressed concern about its long-term safety. MSG treatment has been linked in preclinical investigations to premalignant changes, cardiotoxicity, hepatotoxicity, and neurotoxicity. MSG use has been linked to genotoxic effects in lymphocytes, increased oxidative stress and apoptosis in thymocytes, and cancer. (3)Commercial foods are now the lifeline of the urban population by saving time and resources, but their nutritious content is sacrificed. One of the most often used food additives is monosodium glutamate. According to several research, MSG is hazardous to developing fetuses, children, adolescents, and adults. Hypertension, obesity, digestive tract issues, and impairment of brain, neurological system, reproductive, and endocrine system function are physiological complications occurred by MSG toxicity. MSG's impact is influenced by its dosage and manner of delivery. (11) MSG imparts to processed meals a distinct aroma known as umami in Japanese and is also termed China salt in many nations and it is one of the variants of glutamic acid, has been used to season food for more than a century and also referred to as "Chinese Restaurant Syndrome. Humans can normally metabolize significant amounts of glutamate, which is synthesized in the gut through the process of protein degradation by exopeptidase enzymes. For mice and rats, the median fatal dose (LD50) ranges from 15 to 18 g/kg body weight. It is categorized by the European Union as a food additive that is allowed in specific foods but has a quantitative limit. (13) In Europe, the daily