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Histamine is an organic nitrogenous compound involved in local immune responses communication, as well as regulating physiological functions in the gut and acting as ...
Histidine decarboxylase is the primary biological source of histamine. Histamine is an important biogenic amine that moderates numerous physiologic processes. There are four different histamine receptors, H 1, H 2, H 3, and H 4, [16] each of which carries a different biological significance.
Histamine is a weak base (a compound able to react with a hydrogen ion to form an acid) that can link with acid groups within the granules of the mast cells. [8] The mechanism of the displacement theory. The crux of this theory lies in the assumption that histamine liberators release histamine by displacing it from cells.
Hyoscyamine (also known as daturine or duboisine) is a naturally occurring tropane alkaloid and plant toxin. It is a secondary metabolite found in certain plants of the family Solanaceae , including henbane , mandrake , angel's trumpets , jimsonweed , the sorcerers' tree , and Atropa belladonna (deadly nightshade).
The histamine receptors are a class of G protein–coupled receptors which bind histamine as their primary endogenous ligand. [ 1 ] [ 2 ] Histamine receptors are proteins that bind with histamine, a neurotransmitter involved in various physiological processes.
EAAs are provided in both animal and plant-based food. The EAAs in plants vary greatly due to the vast variation in the plant world and, in general, plants have much lower content of proteins than animal food. [2] [3] Some plant-based foods contain few or no EAAs, e.g. some sprouts, mango, pineapple, lime and melon. On the other hand, nuts ...
Hydroxyzine works by blocking the effects of histamine. [9] It is a first-generation antihistamine in the piperazine family of chemicals. [8] [4] Common side effects include sleepiness, headache, and dry mouth. [8] [9] Serious side effects may include QT prolongation. [9] It is unclear if use during pregnancy or breastfeeding is safe. [8]
Lupin are the yellow legume seeds of the genus Lupinus.They are traditionally eaten as a pickled snack food, primarily in the Mediterranean basin (), Latin America (L. mutabilis) and North Africa (L. angustifolius).