Chinese Restaurant Syndrome Open Access Articles

The Chinese restaurant syndrome can be defined as a collection of symptoms that some people exhibit have after eating Chinese food. Monosodium glutamate, a food additive, used in the preparation of Chinese food can be blamed for this condition. But, there is still not enough proof if whether it’s the same substance that is responsible for this syndrome. In 1968, a number of reports siting serious reactions were described for the first time. Monosodium glutamate was thought to be the cause, but, since then many studies have been conducted to show that there is no relation between MSG and the symptoms described after eating Chinese food. It is for the same reason why MSG continues to be still used in the preparation of some meals. It is, however, possible that some people may be sensitive to additives used in the preparation of certain foodstuffs. Open access to the scientific literature means the removal of barriers (including price barriers) from accessing scholarly work. There are two parallel “roads” towards open access: Open Access articles and self-archiving. Open Access articles are immediately, freely available on their Web site, a model mostly funded by charges paid by the author (usually through a research grant). The alternative for a researcher is “self-archiving” (i.e., to publish in a traditional journal, where only subscribers have immediate access, but to make the article available on their personal and/or institutional Web sites (including so-called repositories or archives)), which is a practice allowed by many scholarly journals. Open Access raises practical and policy questions for scholars, publishers, funders, and policymakers alike, including what the return on investment is when paying an article processing fee to publish in an Open Access articles, or whether investments into institutional repositories should be made and whether self-archiving should be made mandatory, as contemplated by some funders.

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Last date updated on April, 2024