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6 Sonuçlar
Agmatine blocks morphine-evoked hyperthermia in rats.
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The present study investigated the effect of agmatine on morphine-evoked hyperthermia in rats. Morphine (4 mg/kg, s.c.) produced hyperthermia by activating mu opioid receptors. Agmatine (10 and 50 mg/kg, i.p.) was ineffective. For combined administration, agmatine decreased morphine-evoked
[Inhibitory effects of agmatine on stress-induced hyperthermia in rats].
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OBJECTIVE
To examine whether agmatine (AGM) would alter stress-induces hyperthermic response.
METHODS
Sixty-one male SD rats were randomly divided into three experiments. Each experiment was divided into control group and AGM group. During the experiments, the animals were maintained in a chamber at
Agmatine attenuates stress- and lipopolysaccharide-induced fever in rats.
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Physiological stress evokes a number of responses, including a rise in body temperature, which has been suggested to be the result of an elevation in the thermoregulatory set point. This response seems to share similar mechanisms with infectious fever. The aim of the present study was to investigate
Involvement of α₂-adrenoceptors, imidazoline, and endothelin-A receptors in the effect of agmatine on morphine and oxycodone-induced hypothermia in mice.
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Potentiation of opioid analgesia by endothelin-A (ET(A)) receptor antagonist, BMS182874, and imidazoline receptor/α₂-adrenoceptor agonists such as clonidine and agmatine are well known. It is also known that agmatine blocks morphine hyperthermia in rats. However, the effect of agmatine on morphine
Agmatine attenuates lipopolysaccharide induced anorexia and sickness behavior in rats.
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Sickness behavior is characterized by lethargy, reduced appetite, anhedonia and anxiety. It can be induced in experimental animals by bacterial endotoxin, lipopolysaccharide (LPS). We investigated the impact of intracerebroventricular agmatine injections (5-20μg/rat, icv) on sickness behavior
Control of biogenic amines in food--existing and emerging approaches.
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Biogenic amines have been reported in a variety of foods, such as fish, meat, cheese, vegetables, and wines. They are described as low molecular weight organic bases with aliphatic, aromatic, and heterocyclic structures. The most common biogenic amines found in foods are histamine, tyramine,
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