Perspective on the Formation, Analysis, and Health Effects of Neuroactive Compounds in Foods

Foods contain neuroactive compounds, such as γ-aminobutyric acid, serotonin, kynurenic acid, and catecholamines. Neuroactive compounds synthesized by humans have various behavioral and physiological roles. It is thus significant for future studies to investigate how diet-derived neuroactive compound...

Full description

Saved in:
Bibliographic Details
Published in:Journal of agricultural and food chemistry 2021-11, Vol.69 (45), p.13364-13372
Main Authors: Yılmaz, Cemile, Gökmen, Vural
Format: Article
Language:English
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Foods contain neuroactive compounds, such as γ-aminobutyric acid, serotonin, kynurenic acid, and catecholamines. Neuroactive compounds synthesized by humans have various behavioral and physiological roles. It is thus significant for future studies to investigate how diet-derived neuroactive compounds can impact human health and mood. In this perspective, we provide a background for the brief formation mechanisms of neuroactive compounds in plants and microorganisms, their concentrations in foods, and their potential health effects. Liquid chromatography approaches for the analysis of neuroactive compounds are highlighted, together with the extraction procedures. The possibilities for the design of novel foods containing neuroactive compounds are also discussed.
ISSN:0021-8561
1520-5118
DOI:10.1021/acs.jafc.1c05181