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

页码：636 / 637

页数：2

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