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      Effect of Roasting and Boiling on the Content of Vicine, Convicine and L-3,4-dihydroxyphenylalanine inVicia fabaL. : Effect of Thermal Treatment on Faba Beans

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          Most cited references 25

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          L-dopa therapy for Parkinson's disease: past, present, and future.

          Dopamine (DA) supplementation therapy by l-dopa for Parkinson's disease (PD) was established around 1970. The dose of l-dopa can be reduced by the combined administration of inhibitors of peripheral l-amino acid decarboxylase (AADC), catechol O-methyltransferase (COMT), or monoamine oxidase B (MAO B). DA in the striatum may be produced from exogenously administered l-dopa by various AADC-containing cells, such as serotonin neurons. The long-term administration of l-dopa in PD patients may produce l-dopa-induced dyskinesia (LID), which may be due to chronic overstimulation of supersensitive DA D1 receptors. l-dopa may be used in combination with various new strategies such as gene therapy or transplantation in the future.
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            The effect of cooking, autoclaving and germination on the nutritional quality of faba beans

             A. Khalil (1995)
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              Effects of varying vicine, convicine and tannin contents of faba bean seeds (Vicia faba L.) on nutritional values for broiler chicken

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                Author and article information

                Journal
                Journal of Food Quality
                J Food Qual
                Wiley
                01469428
                December 2012
                December 2012
                October 29 2012
                : 35
                : 6
                : 419-428
                Affiliations
                [1 ]Instituto Tecnológico de Estudios Superiores de Monterrey, Campus Querétaro; Querétaro; Mexico
                [2 ]Escuela Nacional de Ciencias Biológicas; Instituto Politécnico Nacional; México D.F.; C.P. 11340
                [3 ]Colegio de Posgraduados Campus Puebla; Puebla; Mexico
                [4 ]Dpto. Tecnología de Alimentos; Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria, INIA; Madrid; Spain
                Article
                10.1111/jfq.12006
                © 2012
                Product
                Self URI (article page): http://doi.wiley.com/10.1111/jfq.12006

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