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PROCESSED FOOD. "Food proteins exposed to alkali treatment processes or to lengthy heat treatment contain considerable concentrations of amino acids derived from racemisation," ie: the conversion of healthy L-amino acids to generally useless or harmful D-amino acids. https://lnkd.in/eNSAN8h View in LinkedIn

GLUTAMATE RECEPTORS. "Glutamate (Glutamic acid) is the most prominent neurotransmitter in the body, and it is the main excitatory neurotransmitter, being present in over 50% of nervous tissue." https://lnkd.in/eMAKUzc View in LinkedIn

DOMOIC ACID. "Domoic acid is a kainic acid analog neurotoxin that causes amnesic shellfish poisoning. It is produced by algae and accumulates in shellfish, sardines, and anchovies" through the ingestion of certain algal blooms. "Exposure to the biotoxin affects the brain, causing seizures, and possibly death." https://lnkd.in/ea6_24c View in LinkedIn

MECHANISM OF ACTION. "Activation of AMPA/KA-Rs (direct) and NMDA-Rs (indirect) can cause apoptotic and necrotic neuronal cell death." https://lnkd.in/e3pZBba View in LinkedIn

MECHANISM OF ACTION. Domoic acid "activates the AMPA/KA-Receptor, which induces increased levels of intracellular Ca2+ which, in turn, causes glutamate release that subsequently activates the NMDA-Receptor." https://lnkd.in/e3pZBba View in LinkedIn

MECHANISM OF ACTION. Domoic acid "is structurally related to kainic acid, which is an analogue to the excitatory amino acid and neurotransmitter L-glutamate." https://lnkd.in/e3pZBba View in LinkedIn

"DOMOIC ACID is two to three times more potent than kainic acid and 30 to 100 times more potent than glutamate" in animal models. https://lnkd.in/ezgTzXm View in LinkedIn

DOMOIC ACID is a (-) levorotatory excitatory amino acid neurotoxin that is an glutamate brain receptor (AMPA/KA and NMDA) agonist, which contains within it the structure of glutamic acid, and is a structural analog of proline and a neurotoxin called kainic acid (also an analog of the excitatory amino acid L-glutamate). All these molecules, domoic acid, kainic acid and glutamate, act on diverse glutamate receptors. View in LinkedIn

D-AMINO ACIDS IN SHELLFISH. "In communities in which marine shellfish represent an important source of food, account should be taken of D-amino acids consumed in large quantities, not only with respect to nutrition, but also from the toxicological aspect...quantities of D-amino acids occurring in marine shellfish can exceed 1%." https://lnkd.in/eNSAN8h View in LinkedIn

RED TIDE. Normally, diatoms are known for their enormous positive impact on global oxygen supply, silica and carbon cycling. https://lnkd.in/ecddBh2 View in LinkedIn