Fish is one of the cheapest and most accessible sources of animal protein for human
consumption even in rural communities. Therefore, promoting and increasing the …

Background Sports nutrition is a constantly evolving field with hundreds of research papers
published annually. In the year 2017 alone, 2082 articles were published under the key …

Biogenic amines (BAs) are toxic compounds produced by a number of microorganisms
(bacteria, yeasts, and molds) as a result of the metabolism of some amino acid, usually …

The purposeful application of fermentation in food and beverage preparation, as a means to
provide palatability, nutritional value, preservative, and medicinal properties, is an ancient …

Highlights•Sixteen leading groups review evidence for the therapeutic effects of
agmatine.•Agmatine modulatory action at multiple molecular targets is highlighted.• …

Human gut bacteria perform diverse metabolic functions with consequences for host health.
The prevalent and disease-linked Actinobacterium Eggerthella lenta performs several …

Biogenic amines (BAs) are low molecular weight organic bases. BAs occurring naturally in
living organisms are responsible for a number of vital functions, including (in humans) …

Diverse African traditional fermented foods and beverages, produced using different types of
fermentation, have been used since antiquity because of their numerous nutritional values …

Effects of boiling and steaming cooking methods were studied on total polyphenols,
antioxidant capacity, and biogenic amines of three green bean varieties, purple, yellow, and …

The first nootropic prohibited in sport was fonturacetam (4‐phenylpiracetam, carphedon) in
1998. Presented here 25 years later is a broad‐scale consideration of the history …