Toxic effects of food constituents on the brain
- Title
- Toxic effects of food constituents on the brain / editors, Richard J. Wurtman, Judith J. Wurtman.
- Published by
- New York : Raven Press, ©1979.
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Displaying 1 item
| Status | Format | Access | Call number | Item location |
|---|---|---|---|---|
| Status | FormatText | AccessUse in library | Call numberQP376 .xN86 vol. 4 | Item locationOff-site |
Details
- Additional authors
- Description
- x, 222 pages : illustrations; 24 cm.
- Summary
- ABSTRACT: Evidence that particular compounds regularly consumed by healthy people (ethanal, monosodium glutamate, food colors, and salicylates) damage the brain in experimental preparations, and may be etiologic in some human brain diseases, is considered. Small peptides formed from the incomplete degradation of dietary proteins can interact, perhaps pathologically, with receptors in the brain for structurally related neurotransmitters. The changes in the brain's nutrition that occur when inherited disorders of peripheral metabolism modify the concentrations of amino acids and other nutrients in general circulation are described. Topics included intend to 1) excite general interest; 2) propose additional studies; 3) identify subgroups sensitive to neurotoxic effects of food constituents; and 4) provide structure to the food safety dialogue.
- Series statement
- Nutrition and the brain ; v. 4
- Uniform title
- Nutrition and the brain ; v. 4.
- Subject
- Genre/Form
- Fiction.
- Historical fiction.
- Owning institution
- Princeton University Library
- Bibliography (note)
- Includes bibliographical references and index