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Nutrients 2019, 11(4), 814;

Bioactive β-Carbolines in Food: A Review

Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637 Poznań, Poland
Author to whom correspondence should be addressed.
Received: 15 March 2019 / Accepted: 9 April 2019 / Published: 11 April 2019
PDF [246 KB, uploaded 11 April 2019]


Harman and norharman, two neuroactive β-carbolines, are present in several plants and in thermally processed foods. They exhibited a wide spectrum of biological and pharmacological effects, including antioxidant, neuroprotective, and anti-inflammatory effects. In this article, we review the progress of recent research on the presence of these compounds in food, as well as their various biological and neuroactive properties. Our findings strongly suggest that some foods, especially coffee, can act as a rich source of β-carbolines, which may possibly be associated with a reduced risk for serious neurodegenerative diseases, such as Parkinson’s and Alzheimer’s. View Full-Text
Keywords: β-carbolines in food; norman; harman; neuroactivity; neurodegenerative diseases β-carbolines in food; norman; harman; neuroactivity; neurodegenerative diseases
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Piechowska, P.; Zawirska-Wojtasiak, R.; Mildner-Szkudlarz, S. Bioactive β-Carbolines in Food: A Review. Nutrients 2019, 11, 814.

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