Latest Glutamic acid Stories
A domain of the NR2B subunit of the NMDA receptor is mapped in exquisite detail.
Scientists discover lipid may be vital to learning.
Glutamate is to the brain like coffee is to our bodies. A cup of Joe in the morning can wake us, but overloading on caffeine causes the stimulant to work against us.
One hundred years ago, Kikunae Ikeda discovered the flavor-giving properties of glutamate, a non essential amino acid traditionally used to enhance the taste of many fermented or ripe foods, such as ripe tomatoes or cheese.
A new study by researchers at Wake Forest University School of Medicine may reveal how long-lasting memories form in the brain.
SAN DIEGO, CA, August 4, 2009 /PRNewswire-FirstCall/ -- Senomyx, Inc.
Drugs that block a growth factor receptor on brain cells may prevent epilepsy after brain damage, according to a new study appearing in the July 15 issue of The Journal of Neuroscience.
U.S. researchers suggest a protein found in vegetables -- glutamic acid -- may lower blood pressure.
Using a combination of sensory, genetic, and in vitro approaches, researchers from the Monell Center confirm that the T1R1-T1R3 taste receptor plays a role in human umami (amino acid) taste.
The latest work to 'turn off the taps' in the brain and stop a chemical being released in excess amounts â€“ which can lead to Parkinson's Disease â€“ will be presented at The British Pharmacological Society's Summer Meeting in Edinburgh today
- To swell, as grain or wood with water.