Excitotoxins, the dietary toxins, are specially added to food to enhance the taste. The present study has been designed to observe the effect of these excitatory amino acids in rats and also to assess whether curcumin an aromatic kitchen master ingredient, could counteract the effect of excitotoxin induced lipid alterations in rat brain and liver. The lipid changes resulting from curcumin also correlated well with its ability to protect due to the exposure of toxins. The brain and liver lipids and histopathologiocal examination was carried out to evaluate the damage induced by excitotoxin. These results imply that curcumin could be used therapeutically to reduce these toxins, thus potentially reducing the toxicity and tissue damage. It would be appropriate to consider the effect of this wonder drug in the case of organ injury due to dietary toxins.