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Titre du document / Document title

Did consumption of flour bleached by the agene process contribute to the incidence of neurological disease?

Auteur(s) / Author(s)

SHAW C. A. (1) ; BAINS J. S. (1) ;

Affiliation(s) du ou des auteurs / Author(s) Affiliation(s)

(1) Department of Ophthalmology, c/o Department of Anatomy, University of British Columbia, Vancouver, British Columbia, CANADA

Résumé / Abstract

The present report proposes the hypothesis that increased levels of neurodegenerative disorders in humans may have arisen due to inclusion in the diet of methionine sulfoximine (MSO), a byproduct of the bleaching of flour by nitrogen trichloride. This method of bleaching, the 'agene process' was in use from early in the century and continued until at least 1949/1950. Estimates indicate that, at least in the UK, as much as 80% of all flour during this period was produced by this process. MSO acts directly to inhibit the production of two crucial molecules, glutathione (GSH) and glutamine. Decreases in GSH, a key antioxidant and free radical scavenger, diminish the body's antioxidant defenses and may lead to increased oxidative stress. Decreases in glutamine synthesis may act to increase free glutamate and give rise to increased levels of ammonia. Cells in the nervous system are particularly sensitive to a decline in either GSH or glutamine. The combined effects of decreases in these molecules, particularly with long-term exposure to MSO in bleached flour, may have had quite drastic effects on neuronal health and survival. The present hypothesis may provide clues to the etiology of neurological disorders such as Alzheimer's disease (AD), Parkinson's disease (PD) and amyotrophic lateral sclerosis (ALS), suggesting that such disorders may arise in part due to toxic actions of some compounds in processed human foods.

Revue / Journal Title

Medical hypotheses    ISSN  0306-9877 

Source / Source

1998, vol. 51, no6, pp. 477-481 (42 ref.)

Langue / Language

Anglais

Editeur / Publisher

Elsevier, Kidlington, ROYAUME-UNI  (1975) (Revue)

Mots-clés anglais / English Keywords

Flour

;

Methionine

;

Sulfoximide

;

Neurological disorder

;

Food intake

;

Etiology

;

Amyotrophic lateral sclerosis

;

Bleaching agent

;

Alzheimer disease

;

Parkinson disease

;

Human

;

Nervous system diseases

;

Central nervous system disease

;

Spinal cord disease

;

Degenerative disease

;

Cerebral disorder

;

Extrapyramidal syndrome

;

Mots-clés français / French Keywords

Farine

;

Méthionine

;

Sulfoximide

;

Trouble neurologique

;

Consommation alimentaire

;

Etiologie

;

Sclérose latérale amyotrophique

;

Agent blanchiment

;

Démence Alzheimer

;

Parkinson maladie

;

Homme

;

Système nerveux pathologie

;

Système nerveux central pathologie

;

Moelle épinière pathologie

;

Maladie dégénérative

;

Encéphale pathologie

;

Extrapyramidal syndrome

;

Mots-clés espagnols / Spanish Keywords

Harina

;

Metionina

;

Sulfoximida

;

Trastorno neurológico

;

Consumo alimenticio

;

Etiología

;

Esclerosis lateral amiotrófica

;

Agente blanqueador

;

Demencia Alzheimer

;

Parkinson enfermedad

;

Hombre

;

Sistema nervioso patología

;

Sistema nervosio central patología

;

Médula espinal patología

;

Enfermedad degenerativa

;

Encéfalo patología

;

Extrapiramidal síndrome

;

Localisation / Location

INIST-CNRS, Cote INIST : 18253, 35400007402895.0040

Nº notice refdoc (ud4) : 1657146



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