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Omega-3 PUFA and L-Arginine for Longer Life Span with a Longer Health Span
Published in Robert Fried, Richard M. Carlton, Flaxseed, 2023
Robert Fried, Richard M. Carlton
The author recites that arginine (1) increases the production of a variety of enzymes, hormones and structural proteins, (2) facilitates the release of growth hormone, insulin, glucagon and prolactin; (3) is involved in the action of vasopressin, produced by the pituitary gland; and (4) is a precursor of nitric oxide, polyamines, proline, glutamate, creatine, agmatine and urea. What’s more, L-arginine boosts immunity, stimulates the thymus and promotes lymphocyte production, the key to promoting the healing of wounds and burns.
Micronutrients in the Prevention and Improvement of the Standard Therapy for Alzheimer’s Disease
Published in Kedar N. Prasad, Micronutrients in Health and Disease, 2019
The activation of Nrf2 becomes unresponsive to ROS during chronic oxidative stress found in AD. The levels of Nrf2 decreased in the hippocampal neurons from patients with AD and Lewy body variant of AD compared to normal hippocampal neurons.336 Treatment with tert-butylhydroquinone, an inducer of Nrf2, or with adenoviral Nrf2 gene transfer, protected neurons against Aβ-induced toxicity in transgenic mouse model of AD.364 Other agents that induce Nrf2 include Pierisformoside B (PFB) (isolated from Rhododendron brachycarpum)365 and Cudraflavone B, a prenylated flavone, isolated from Cudrania triscuspidata.366 Agmatine treatment inhibited the accumulation of beta-amyloids, and enhanced insulin signal transduction, and improved cognitive function via the Nrf2/ARE pathway in streptomycin-induced AD rat model.367 These inducers of Nrf2 reduced markers of oxidative damage and chronic inflammation in the hippocampal neurons.
Biogenic Amines in Plant Food
Published in Akula Ramakrishna, Victoria V. Roshchina, Neurotransmitters in Plants, 2018
Kamil Ekici, Abdullah Khalid Omer
Fermented beverages such as boza (a traditional cereal-based fermented Turkish beverage), beer, cider (an alcoholic beverage made from apple juice), and wine contain histamine and other biogenic amines (Stratton et al., 1991; Ercan et al., 2013). Fermented beverages represent an important category of foodstuff that can supply significant quantities of biogenic amines. Wine is the most frequently fermented alcoholic beverage. Since alcohol is an inhibitor of monoamine oxidases (MAOs), the control of biogenic amines in fermented beverages is of considerable importance for consumer’s health (Russo et al., 2010; Ercan et al., 2013). Agmatine, cadaverine, ethanolamine, histamine, putrescine, and tyramine are formed at larger concentrations during fermentation of alcohol (Santos, 1996). In wine biogenic amine may have two various sources, raw materials and fermentation processes (Spano et al., 2010).
Ketogenic diet: overview, types, and possible anti-seizure mechanisms
Published in Nutritional Neuroscience, 2021
Mohammad Barzegar, Mohammadreza Afghan, Vahid Tarmahi, Meysam Behtari, Soroor Rahimi Khamaneh, Sina Raeisi
Agmatine is a metabolite derived from L-arginine through arginine decarboxylation. This small molecule is found throughout the brain, mainly in the hippocampus. Agmatine has also been partially found in synapses and can be considered as an inhibitory neurotransmitter. It may exert anticonvulsant effects probably by inhibiting different brain excitatory receptors including N-methyl-D-aspartate (NMDA), adrenaline, and histamine receptors. It has been shown in a study by Calderón et al. that KD could increase in the hippocampus agmatine levels of the studied rats [49]. This study could support the notion that KD-induced enhancement in the brain levels of agmatine which has neuroprotection effects can be considered as another anti-seizure mechanism of this therapeutic diet.
Evaluation of plasma agmatine level and its metabolic pathway in patients with bipolar disorder during manic episode and remission period
Published in International Journal of Psychiatry in Clinical Practice, 2019
Emine Yılmaz, M. Ramazan Şekeroğlu, Ekrem Yılmaz, Erdem Çokluk
The opinion about the anti-stress effect of agmatine was first proposed by Streward and Mc Kay (2000). Experimental animal studies conducted by Aricioglu and Altunbas (2003) have indicated that endogenous agmatine production elevated more than five-fold of normal levels under stress, systemic agmatine had an anxiolytic potential even in low doses, agmatine which is an endogenous substance elevated for preventing the brain against stress. Experimental animal studies have also indicated that agmatine administered to rats via intra-peritoneal (0.01–50 mg/kg) or intra-cranial vein could have anti-depressant effect alone and also enhance the anti-depressant effect of imipramine (Zomkowski et al., 2002). Aricioglu and Altunbas (2003) have reported that the effect of agmatine is not dose-dependent.
Intestinal luminal putrescine is produced by collective biosynthetic pathways of the commensal microbiome
Published in Gut Microbes, 2019
Atsuo Nakamura, Takushi Ooga, Mitsuharu Matsumoto
First, we investigated the time course of the change in the concentrations of arginine, putrescine, and spermidine and the biosynthetic intermediates, ornithine, citrulline and agmatine in the supernatant of faecal cultures supplemented with arginine. Arginine was rapidly consumed in faecal cultures, and almost depleted after 2 h (Fig. 1a). Accordingly, the concentrations of the intermediates citrulline and ornithine increased and decreased rapidly, with peak concentrations at 2 h (Fig. 1a). However, the concentration of agmatine was comparable between cultures supplemented with or without arginine (Fig. 1a). Putrescine also accumulated rapidly between 2 h and 6 h, and stabilised by 12 h (Fig. 1a). In contrast, spermidine levels decreased with time (Fig. 1a). The pH of culture medium with or without arginine decreased over time (Fig. 1b). Fig. 1c shows the total molar concentrations of citrulline, ornithine, and putrescine in cultures supplemented with arginine, calculated as a percentage of the molar concentration of arginine at 0 h. The proportion of the total molar concentration of citrulline, ornithine, and putrescine relative to that of arginine was 84.0% at 2 h and 78.1% at 4 h.