Aging of Whiskey Increases the Potentiation of GABAA Receptor Response-Reference-Cited by-同舟云学术

Aging of Whiskey Increases the Potentiation of GABAA Receptor Response

Published:2003-08-01 Issue:18 Volume:51 Page:5238-5244
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Koda Hirofumi¹,Hossain Sheikh Julfikar¹,Kiso Yoshinobu¹,Aoshima Hitoshi¹

Affiliation:

1. Institute for Food and Beverage, Health Care Science Laboratory, Suntory Limited, Wakayamadai, Shimamoto-cho, Mishima-gun, Osaka 618-8503, Japan, and Department of Physics, Biology and Informatics, Faculty of Science, Yamaguchi University, Yoshida, Yamaguchi 753-8512, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf030111s

Reference41 articles.

1. Kanarek, R. B.; Marks-Kaufman, R.Nutrition and Behavior: New Perspectives; Chapman and Hall: New York, 1991.

2. Genetic Differences in the Ethanol Sensitivity of GABA A Receptors Expressed in Xenopus Oocytes

3. Ethanol Inhibits NMDA-Activated Ion Current in Hippocampal Neurons

4. G-protein-coupled inwardly rectifying potassium channels are targets of alcohol action

5. Ethanol opens G-protein-activated inwardly rectifying K+ channels

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