I'm a special kind of chemist, an environmental toxicologist. Pharmacology is not so very different. They overlap quite a bit.

Is there anything in those abstracts you wanted to learn how to understand? I might be able to help with that, too.

MSG is in all kinds of foods, not just restaurant Chinese. It's sometimes listed as "natural flavouring". More commonly, though, as hydrolyzed something-or-other. Or something-or-other extract. E.g. hydrolyzed vegetable protein. Yeast extract. Stuff like that.

Lar