文章基本信息

标题：Bioactive β-Carbolines in Food: A Review
本地全文：下载
作者：Paulina Piechowska ; Renata Zawirska-Wojtasiak ; Sylwia Mildner-Szkudlarz 等
期刊名称：Nutrients
电子版ISSN：2072-6643
出版年度：2019
卷号：11
期号：4
页码：814-823
DOI：10.3390/nu11040814
出版社：MDPI Publishing
摘要：Harman and norharman, two neuroactive β-carbolines, are present in several plants and in thermally processed foods. They exhibited a wide spectrum of biological and pharmacological effects, including antioxidant, neuroprotective, and anti-inflammatory effects. In this article, we review the progress of recent research on the presence of these compounds in food, as well as their various biological and neuroactive properties. Our findings strongly suggest that some foods, especially coffee, can act as a rich source of β-carbolines, which may possibly be associated with a reduced risk for serious neurodegenerative diseases, such as Parkinson’s and Alzheimer’s.
关键词：β-carbolines in food; norman; harman; neuroactivity; neurodegenerative diseases β-carbolines in food ; norman ; harman ; neuroactivity ; neurodegenerative diseases