Aging of whiskey increases the potentiation of GABAA receptor response

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 18, 2003, Pages 5238-5244

  Koda, Hirofumi ^a   Hossain, Sheikh Julfikar ^b   Kiso, Yoshinobu ^a   Aoshima, Hitoshi ^b  

^a SUNTORY LTD   (Japan)

^b YAMAGUCHI UNIVERSITY   (Japan)

Author keywords

Aging of whiskey; GABAA receptor; Potentiation; Whiskey fragrance; Xenopus oocyte

Indexed keywords

4 AMINOBUTYRIC ACID A RECEPTOR; ALCOHOL; PENTANE; PENTOBARBITAL;

ABSORPTION; AGING; ANIMAL CELL; ANIMAL EXPERIMENT; ARTICLE; BLOOD BRAIN BARRIER; CONSCIOUSNESS; CONTROLLED STUDY; EXTRACTION; FEMALE; HUMAN; MALE; MOOD; MOUSE; NEUROTRANSMISSION; NONHUMAN; OOCYTE; RECEPTOR POTENTIAL; SEDATION; SLEEP TIME; WHISKEY; XENOPUS;

ALCOHOLIC BEVERAGES; ANIMALS; CATTLE; ELECTROPHYSIOLOGY; ETHANOL; FEMALE; FOOD HANDLING; GENE EXPRESSION; JAPAN; MALE; MICE; OOCYTES; PENTOBARBITAL; RECEPTORS, GABA-A; SLEEP; TIME FACTORS; TRANSFECTION; WOOD; XENOPUS LAEVIS;

ANIMALIA; BOVINAE;

EID: 0041512879     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf030111s     Document Type: Article

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