Neuroactive compounds in foods: Occurrence, mechanism and potential health effects.
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DOI: 10.1016/j.foodres.2019.108744
Abstract: Neuroactive compounds are synthesized by certain plants and microorganisms by undertaking different tasks, especially as a stress response. Most common neuroactive compounds in foods are gamma-aminobutyric acid (GABA), serotonin, melatonin, kynurenine, kynurenic acid, dopamine, norepinephrine,… read more here.
Keywords: potential health; foods occurrence; compounds foods; neuroactive compounds ... See more keywords