Trick or treat from food endocannabinoids? Reply

被引：5
|
作者：
Beltramo, M [1 ]
Piomelli, D [1 ]
机构：
[1] Univ Calif Irvine, Dept Pharmacol, Irvine, CA 92697 USA
来源：
NATURE | 1998年 / 396卷 / 6712期
关键词：
D O I：
10.1038/25270
中图分类号：
O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];
学科分类号：
07 ; 0710 ; 09 ;
摘要：
Beltramo and Piomelli reply — The two most abundant N-acylethanolamines (NAEs) found in chocolate (N-oleyl-ethanolamine and N-linoleylethanolamine) do not activate brain cannabinoid receptors but effectively inhibit anandamide degradation1,2. This observation suggested to us that these compounds might contribute to the hedonic properties of chocolate by causing non-metabolized anandamide to accumulate at its sites of action2.
引用
收藏
页码：636 / 637
页数：2
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