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


YILMAZ C., GÖKMEN V.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol.69, no.45, pp.13364-13372, 2021 (Peer-Reviewed Journal) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 69 Issue: 45
  • Publication Date: 2021
  • Doi Number: 10.1021/acs.jafc.1c05181
  • Journal Name: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded, Scopus, Analytical Abstracts, Applied Science & Technology Source, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Chimica, Compendex, EMBASE, Environment Index, Food Science & Technology Abstracts, MEDLINE, Pollution Abstracts, Veterinary Science Database, DIALNET
  • Page Numbers: pp.13364-13372
  • Keywords: neuroactive compounds, fermentation, amino acid derivatives, food-mood, analysis by liquid chromatography, TOTAL ANTIOXIDANT CAPACITY, LIQUID-CHROMATOGRAPHY, AMINO-ACIDS, BIOGENIC-AMINES, MELATONIN, 6-SULFATOXYMELATONIN, CATECHOLAMINE, KYNURENINE, TRYPTOPHAN, HONEY

Abstract

Foods contain neuroactive compounds, such as gamma-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.