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Pyroglutamic acid contributes to the sensory properties of processed foods, being able to sequester the bitter taste of amino acids such as valine, leucine, and isoleucine, and to elicit the more favored umami taste
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Resveratrol inhibits NLRP3 inflammasome-induced pyroptosis and miR-155 expression in microglia through Sirt1/AMPK pathway
Bizovi KE, Aks SE, Paloucek F, Gross R, Keys N, Rivas J
(1989): Acetyl-L-carnitine reduces the age-dependent loss of glucocorticoid receptors in the rat hippocampus: an autoradiographic study
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