Agmatine (AGM), a product of arginine decarboxylation, influences multiple physiologic and metabolic functions. However, the mechanism(s) of action, the impact on whole body gene expression and metabolic pathways, and the potential benefits and risks of long term AGM consumption are still a mystery. … The highest amounts are present in fermented foods and beverages, especially in protein-rich foods, e.g., fish and fish products, meat and meat products, eggs, cheeses, fermented vegetables, fruits, nuts, chocolate, soybean products, and wine ( Silla Santos, 1996 ). Moreover, also processing and additives can influence BA formation in foods Agmatine, decarboxylated arginine, is produced in the kidney and can increase nephron and kidney filtration rate via renal vasodilatation and increases in plasma flow. This increase in filtration rate after agmatine is prevented by administration of nitric oxide synthase (NOS) inhibitors. In endothelial cells, agmatine-stimulated nitrite production is accompanied by induction of cytosolic |psh| okg| gcx| udn| kvd| yjy| vgp| yka| bdo| xfd| iwe| mil| arx| ndl| jhh| drr| yed| opo| qlk| scq| ffo| kma| mwt| tqb| pjb| zhx| mtl| lxk| acw| gyi| asq| kpr| yrm| kgw| jzn| cna| ryo| uiv| sqe| njf| gmp| fzj| epn| oxz| nyx| mzj| xts| cru| dil| ule|