Ameliorative Effects of Elaeis guineensis fruit oil (EGFO) on Monosodium Glutamate (MSG)-Induced oxidative and cholinergic Alterations in Male Wistar Rats

Monosodium glutamate (MSG), a widely used flavor enhancer, has been implicated in neurotoxicity, primarily through mechanisms of excitotoxicity and oxidative stress. Elaeis guineensis (red palm oil) is recognized for its high concentration of natural antioxidants, such as tocotrienols and carotenoids, which have known neuroprotective potential. This study aimed to evaluate the ability of Elaeis guineensis fruit oil to protect against the adverse neurobiochemical changes induced by chronic oral administration of MSG in male Wistar rats. Twenty-four male Wistar rats were divided into four groups (n=6): control, MSG only (3 g/kg), Elaeis guineensis oil (5 ml/kg) + MSG, and Elaeis guineensis oil only. After 21 days of oral administration, brain homogenates were prepared and assayed for levels of glutathione (GSH), malondialdehyde (MDA), catalase (CAT), superoxide dismutase (SOD), acetylcholinesterase (AChE), and nitric oxide (NO). Compared to the control group, rats treated with MSG alone showed a significant (p<0.05) depletion of brain GSH, CAT, and SOD. Concurrently, there was a significant increase in the levels of MDA, AChE activity, and NO concentration, indicating severe oxidative stress and neurochemical imbalance. Co-administration of E. guineensis fruit oil with MSG significantly counteracted these changes, restoring all measured parameters towards the levels observed in the control group. Elaeis guineensis fruit oil exhibits significant neuroprotective activity against MSG-induced neurotoxicity. Its ability to normalize markers of oxidative stress and cholinergic function suggests its high antioxidant content is effective in mitigating excitotoxic damage, highlighting its potential as a functional food supplement against neurotoxic insults.