Nicholas J. Maragakis, MD; Jeffrey D. Rothstein, MD, PhD (2001;58:365-370.). «Glutamate Transporters in Neurologic Disease». Neurology. Archivado desde el original el 23 de marzo de 2012. Consultado el 10 de noviembre de 2010. «Glutamate is the primary excitatory amino acid neurotransmitter in the human brain. It is important in synaptic plasticity, learning, and development. Its activity at the synaptic cleft is carefully balanced by receptor inactivation and glutamate reuptake. When this balance is upset, excess glutamate can itself become neurotoxic. ... This overactivation leads to an enzymatic cascade of events ultimately resulting in cell death.»
Lindemann B, Ogiwara Y, Ninomiya Y (noviembre de 2002). «The discovery of umami». Chem Senses27 (9): 843?844. PMID12438211. doi:10.1093/chemse/27.9.843.
Yamaguchi S, Ninomiya K (1998). «What is umami?». Food Reviews International14 (2 & 3): 123?138. doi:10.1080/87559129809541155.
Chiaki Sano (septiembre de 2009). «History of glutamate production». The American Journal of Clinical Nutrition90 (3): 728S-732S. PMID19640955. doi:10.3945/ajcn.2009.27462F.
Rolls ET (septiembre de 2009). «Funtional neuroimaging of umami taste: what makes umami pleasant?». The American Journal of Clinical Nutrition90 (3): 804S?813S. PMID19571217. doi:10.3945/ajcn.2009.27462R.
Ball P, Woodward D, Beard T, Shoobridge A, Ferrier M (junio de 2002). «Calcium diglutamate improves taste characteristics of lower-salt soup». Eur J Clin Nutr56 (6): 519?523. PMID12032651. doi:10.1038/sj.ejcn.1601343.
Freeman, M (2006). «Reconsidering the effects of monosodium glutamate: A literature review». Journal of the American Academy of Nurse Practicioners18 (10): 482?486. PMID16999713. doi:10.1111/j.1745-7599.2006.00160.x.
Tarasoff L., Kelly M.F. (1993). «Monosodium L-glutamate: a double-blind study and review». Food Chem. Toxicol.31 (12): 1019?1035. PMID8282275. doi:10.1016/0278-6915(93)90012-N.
Freeman M. (octubre de 2006). «Reconsidering the effects of monosodium glutamate: a literature review». J Am Acad Nurse Pract18 (10): 482?6. PMID16999713. doi:10.1111/j.1745-7599.2006.00160.x.
Walker R (octubre de 1999). «The significance of excursions above the ADI. Case study: monosodium glutamate». Regul. Toxicol. Pharmacol.30 (2 Pt 2): S119?S121. PMID10597625. doi:10.1006/rtph.1999.1337.
Willams, A. N., and Woessner, K.M. (2009). «Monosodium glutamate 'allergy': menace or myth?». Clinical & Experimental Allergy39 (5): 640?646. doi:10.1111/j.1365-2222.2009.03221.x.
Shi, Z; Luscombe-Marsh, ND; Wittert, GA; Yuan, B; Dai, Y; Pan, X; Taylor, AW (2010). «Monosodium glutamate is not associated with obesity or a greater prevalence of weight gain over 5 years: Findings from the Jiangsu Nutrition Study of Chinese adults». The British journal of nutrition104 (3): 457?63. PMID20370941. doi:10.1017/S0007114510000760.
«MSG In Food». Food Standards Code. Food Standards Australia New Zealand. Archivado desde el original el 28 de marzo de 2010. Consultado el 17 de mayo de 2010.
Lindemann B, Ogiwara Y, Ninomiya Y (noviembre de 2002). «The discovery of umami». Chem Senses27 (9): 843?844. PMID12438211. doi:10.1093/chemse/27.9.843.
Chiaki Sano (septiembre de 2009). «History of glutamate production». The American Journal of Clinical Nutrition90 (3): 728S-732S. PMID19640955. doi:10.3945/ajcn.2009.27462F.
Rolls ET (septiembre de 2009). «Funtional neuroimaging of umami taste: what makes umami pleasant?». The American Journal of Clinical Nutrition90 (3): 804S?813S. PMID19571217. doi:10.3945/ajcn.2009.27462R.
Ball P, Woodward D, Beard T, Shoobridge A, Ferrier M (junio de 2002). «Calcium diglutamate improves taste characteristics of lower-salt soup». Eur J Clin Nutr56 (6): 519?523. PMID12032651. doi:10.1038/sj.ejcn.1601343.
Walker R, Lupien JR (abril de 2000). «The safety evaluation of monosodium glutamate». Journal of Nutrition130 (4S Suppl): 1049S?1052S. PMID10736380.
Freeman, M (2006). «Reconsidering the effects of monosodium glutamate: A literature review». Journal of the American Academy of Nurse Practicioners18 (10): 482?486. PMID16999713. doi:10.1111/j.1745-7599.2006.00160.x.
Raiten DJ, Talbot JM, Fisher KD (1996). «Executive Summary from the Report: Analysis of Adverse Reactions to Monosodium Glutamate (MSG)». Journal of Nutrition126 (6): 1743?1745. PMID7472671.
Tarasoff L., Kelly M.F. (1993). «Monosodium L-glutamate: a double-blind study and review». Food Chem. Toxicol.31 (12): 1019?1035. PMID8282275. doi:10.1016/0278-6915(93)90012-N.
Freeman M. (octubre de 2006). «Reconsidering the effects of monosodium glutamate: a literature review». J Am Acad Nurse Pract18 (10): 482?6. PMID16999713. doi:10.1111/j.1745-7599.2006.00160.x.
Walker R (octubre de 1999). «The significance of excursions above the ADI. Case study: monosodium glutamate». Regul. Toxicol. Pharmacol.30 (2 Pt 2): S119?S121. PMID10597625. doi:10.1006/rtph.1999.1337.
Shi, Z; Luscombe-Marsh, ND; Wittert, GA; Yuan, B; Dai, Y; Pan, X; Taylor, AW (2010). «Monosodium glutamate is not associated with obesity or a greater prevalence of weight gain over 5 years: Findings from the Jiangsu Nutrition Study of Chinese adults». The British journal of nutrition104 (3): 457?63. PMID20370941. doi:10.1017/S0007114510000760.
Stevenson, D. D. (2000). «Monosodium glutamate and asthma». J. Nutr.130 (4S Suppl): 1067S?1073S. PMID10736384.
Nicholas bakalar (25 de agosto de 2008). «Nutrition: MSG Use Is Linked to Obesity». The New York Times. Consultado el 10 de noviembre de 2010. «Consumption of monosodium glutamate, or MSG, the widely used food additive, may increase the likelihood of being overweight, a new study says.»
Nicholas J. Maragakis, MD; Jeffrey D. Rothstein, MD, PhD (2001;58:365-370.). «Glutamate Transporters in Neurologic Disease». Neurology. Archivado desde el original el 23 de marzo de 2012. Consultado el 10 de noviembre de 2010. «Glutamate is the primary excitatory amino acid neurotransmitter in the human brain. It is important in synaptic plasticity, learning, and development. Its activity at the synaptic cleft is carefully balanced by receptor inactivation and glutamate reuptake. When this balance is upset, excess glutamate can itself become neurotoxic. ... This overactivation leads to an enzymatic cascade of events ultimately resulting in cell death.»
«MSG In Food». Food Standards Code. Food Standards Australia New Zealand. Archivado desde el original el 28 de marzo de 2010. Consultado el 17 de mayo de 2010.
