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Hordenine
Hordenine is an alkaloid of the phenethylamine class that occurs naturally in a variety of plants, taking its name from one of the most common, barley (''Hordeum'' species). Chemically, hordenine is the ''N''-methyl derivative of ''N''-methyltyramine, and the ''N'',''N''-dimethyl derivative of the well-known biogenic amine tyramine, from which it is biosynthetically derived and with which it shares some pharmacological properties (see below). , hordenine is widely sold as an ingredient of nutritional supplements, with sellers claiming that it stimulates the central nervous system and promotes weight loss by enhancing metabolism. In experiments in which animals are given sufficiently large doses parenterally (by injection), hordenine produces an increase in blood pressure as well as other disturbances of the cardiovascular, respiratory, and nervous systems. These effects are generally not reproduced by oral administration of the drug in test animals, and virtually no scientific rep ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tyramine
Tyramine ( ) (also spelled tyramin), also known under several other names, is a naturally occurring trace amine derived from the amino acid tyrosine. Tyramine acts as a catecholamine releasing agent. Notably, it is unable to cross the blood-brain barrier, resulting in only non-psychoactive peripheral sympathomimetic effects following ingestion. A hypertensive crisis can result, however, from ingestion of tyramine-rich foods in conjunction with the use of monoamine oxidase inhibitors (MAOIs). Occurrence Tyramine occurs widely in plants and animals, and is metabolized by various enzymes, including monoamine oxidases. In foods, it often is produced by the decarboxylation of tyrosine during fermentation or decay. Foods that are fermented, cured, pickled, aged, or spoiled have high amounts of tyramine. Tyramine levels go up when foods are at room temperature or go past their freshness date. Specific foods containing considerable amounts of tyramine include: * Strong ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
N-Methyltyramine
''N''-Methyltyramine (NMT), also known as 4-hydroxy-''N''-methylphenethylamine, is a human trace amine and natural phenethylamine alkaloid found in a variety of plants.T. A. Smith (1977). "Phenethylamine and related compounds in plants." ''Phytochemistry'' 16 9 – 18. As the name implies, it is the N-methyl analog of tyramine, which is a well-known biogenic trace amine with which NMT shares many pharmacological properties. Biosynthetically, NMT is produced by the N-methylation of tyramine via the action of the enzyme phenylethanolamine ''N''-methyltransferase in humans and tyramine ''N''-methyltransferase in plants. Occurrence N-methyltyramine seems to be quite widely distributed in plants. NMT was isolated as a natural product for the first time, from germinating barley roots, by Kirkwood and Marion in 1950. These chemists found that 600 g of barley, after germination and 10-day growth, yielded 168 mg of N-methyltyramine.S. Kirkwood and L. Marion (1950) ''J. Am. Chem. S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sorghum Vulgare
''Sorghum bicolor'', commonly called sorghum () and also known as great millet, broomcorn, guinea corn, durra, imphee, jowar, or milo, is a species in the grass genus ''Sorghum'' cultivated for its grain. The grain is used as food by humans, while the plant is used for animal feed and ethanol production. Sorghum originated in Africa, and is widely cultivated in tropical and subtropical regions. Sorghum is the world's fifth-most important cereal crop after rice, wheat, maize, and barley. Sorghum is typically an annual, but some cultivars are perennial. It grows in clumps that may reach over high. The grain is small, in diameter. Sweet sorghums are cultivars grown for forage, syrup production, and ethanol. They are taller than those grown for grain. Description Sorghum is a large stout grass that grows up to tall. It has large bushy flowerheads or panicles that provide an edible starchy grain with up to 3,000 seeds in each flowerhead. It grows in warm climates worldwide ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Echinopsis Candicans
''Soehrensia candicans'' is a species of cactus from northern and western Argentina (Monte Desert). It has large fragrant white flowers that open at night., pp. 260–261 Description ''Soehrensia candicans'' has a shrubby growth habit, with individual stems up to tall. The plant as a whole can be as much as across. The stems are light green, with a diameter of up to and have 9–11 low ribs. The large white areoles are spaced at and produce brownish yellow spines, the central spines being up to long, the radial spines only up to . The fragrant white flowers open at night. They are large, up to across and long. File:Echinopsis candicans (3).jpg, Spines File:Echinopsis candicans (5).jpg, Plants growing in habitat in Mendoza, Argentina File:Echinopsis candicans Sebastián Bressan Reinhard.jpg, Flower File:Soehrensia candicans 'Brevispinulosus' (429783727).jpg, ''Soehrensia candicans'' 'Brevispinulosus' Distribution ''Soehrensia candicans'' is widespread in the Argentine p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ariocarpus Fissuratus
''Ariocarpus fissuratus'' (formerly known as ''Anhalonium fissuratus'') is a species of cactus found in small numbers in northern Mexico and Texas in the United States. Common names include living rock cactus, false peyote, chautle, dry whiskey and star cactus. Description This cactus, flattened to spherical bodies 1.5 to 10 cm high and up to 10 (rarely up to 15) cm in diameter, consists of many small tubercles growing from a large succulent tap root. They are usually solitary, almost always remain unbranched, rarely giving rise to side shoots from old areoles. The plant is greyish-green in color, but the flat forms in particular turn yellowish to brownish tint with age. Its growth rate is extremely slow. The spirally distributed warts are flattened, triangular to rhombic and sometimes overlap. The horny, hardened upper surface of each wart is almost completely split and furrowed transversely by a pronounced furrow that connects the areole and axilla. Due to the wool emergi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sorghum
''Sorghum bicolor'', commonly called sorghum () and also known as great millet, broomcorn, guinea corn, durra, imphee, jowar, or milo, is a species in the Poaceae, grass genus ''Sorghum (genus), Sorghum'' cultivated for its grain. The grain is used as food by humans, while the plant is used for animal feed and ethanol production. Sorghum originated in Africa, and is widely cultivated in tropical and subtropical regions. Sorghum is the world's fifth-most important cereal crop after rice, wheat, maize, and barley. Sorghum is typically an annual, but some cultivars are perennial. It grows in clumps that may reach over high. The grain is small, in diameter. Sweet sorghums are cultivars grown for forage, syrup production, and ethanol. They are taller than those grown for grain. Description Sorghum is a large stout grass that grows up to tall. It has large bushy flowerheads or panicles that provide an edible starchy grain with up to 3,000 seeds in each flowerhead. It grows ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wort
Wort () is the liquid extracted from the mashing process during the brewing of beer or whisky. Wort contains the sugars, the most important being maltose and maltotriose, that will be Ethanol fermentation, fermented by the brewing yeast to produce ethanol, alcohol. Wort also contains crucial amino acids to provide nitrogen to the yeast as well as more complex proteins contributing to beer head (froth) retention and flavour. Production The first step in wort production is to obtain malt, which is made from dried, sprouting, sprouted cereal grains, including barley. The malt is run through a mill, cracking the husk and exposing the starch inside. The milled grain is then mashing, mashed by mixing it with hot water, and then steeping, steeped, a process that enables enzymes to convert the starch in the malt into sugars which dissolve in the water. Sometimes the mash is heated at set intervals to alter the enzyme activity. The temperature of the mixture is usually increased to 78 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malt
Malt is any cereal grain that has been made to germinate by soaking in water and then stopped from germinating further by drying with hot air, a process known as "malting". Malted grain is used to make beer, whisky, malted milk, malt vinegar, confections such as Maltesers and Whoppers, flavored drinks such as Horlicks, Ovaltine, and Milo (drink), Milo, and some baked goods, such as malt loaf, bagels, and Rich Tea biscuits. Malted grain that has been ground into a coarse meal is known as "sweet meal". Malting grain develops the enzymes (α-amylase, β-amylase) required for modifying the grains' starches into various types of sugar, including monosaccharide glucose, disaccharide maltose, trisaccharide maltotriose, and higher sugars called maltodextrines. It also develops other enzymes, such as proteases, that break down the proteins in the grain into forms that can be used by yeast. The point at which the malting process is stopped affects the starch-to-enzyme ratio, and partly ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beer
Beer is an alcoholic beverage produced by the brewing and fermentation of starches from cereal grain—most commonly malted barley, although wheat, maize (corn), rice, and oats are also used. The grain is mashed to convert starch in the grain to sugars, which dissolve in water to form wort. Fermentation of the wort by yeast produces ethanol and carbonation in the beer. Beer is one of the oldest and most widely consumed alcoholic drinks in the world, and one of the most popular of all drinks. Most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilising agent. Other flavouring agents, such as gruit, herbs, or fruits, may be included or used instead of hops. In commercial brewing, natural carbonation is often replaced with forced carbonation. Beer is distributed in bottles and cans, and is commonly available on draught in pubs and bars. The brewing industry is a global business, consisting of several ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alkaloid
Alkaloids are a broad class of natural product, naturally occurring organic compounds that contain at least one nitrogen atom. Some synthetic compounds of similar structure may also be termed alkaloids. Alkaloids are produced by a large variety of organisms including bacteria, fungus, fungi, Medicinal plant, plants, and animals. They can be purified from crude extracts of these organisms by acid-base extraction, or solvent extractions followed by silica-gel column chromatography. Alkaloids have a wide range of pharmacology, pharmacological activities including antimalarial medication, antimalarial (e.g. quinine), asthma, antiasthma (e.g. ephedrine), chemotherapy, anticancer (e.g. omacetaxine mepesuccinate, homoharringtonine), cholinomimetic (e.g. galantamine), vasodilation, vasodilatory (e.g. vincamine), Antiarrhythmic agent, antiarrhythmic (e.g. quinidine), analgesic (e.g. morphine), antibacterial (e.g. chelerythrine), and anti-diabetic, antihyperglycemic activities (e.g. berb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tyramine N-methyltransferase
In enzymology, a tyramine N-methyltransferase () is an enzyme that catalyzes the chemical reaction :S-adenosyl-L-methionine + tyramine \rightleftharpoons S-adenosyl-L-homocysteine + N-methyltyramine Thus, the two substrates of this enzyme are S-adenosyl methionine and tyramine, whereas its two products are S-adenosylhomocysteine and N-methyltyramine. This enzyme belongs to the family of transferases, specifically those transferring one-carbon group methyltransferases. The systematic name of this enzyme class is S-adenosyl-L-methionine:tyramine N-methyltransferase. Other names in common use include DIB O-methyltransferase (3,5-diiodo-4-hydroxy-benzoic acid), S-adenosyl-methionine:tyramine N-methyltransferase, and tyramine methylpherase. This enzyme participates in tyrosine metabolism -Tyrosine or tyrosine (symbol Tyr or Y) or 4-hydroxyphenylalanine is one of the 20 standard amino acids that are used by cells to synthesize proteins. It is a conditionally essential amino ac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Amphoteric
In chemistry, an amphoteric compound () is a molecule or ion that can react both as an acid and as a base. What exactly this can mean depends on which definitions of acids and bases are being used. Etymology and terminology Amphoteric is derived from the Greek word () meaning "both". Related words in acid-base chemistry are amphichromatic and amphichroic, both describing substances such as acid-base indicators which give one colour on reaction with an acid and another colour on reaction with a base. Amphiprotism Amphiprotism is exhibited by compounds with both Brønsted acidic and basic properties. A prime example is H2O. Amphiprotic molecules can either donate or accept a proton (). Amino acids (and proteins) are amphiprotic molecules because of their amine () and carboxylic acid () groups. Ampholytes Ampholytes are zwitterions ‒ molecules or ions that contain both acidic and basic functional groups. Amino acids have both a basic group and an acidic group . Of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
