Simultaneous analysis of serotonin, tryptophan and tryptamine levels in common fresh fruits and vegetables in Japan using fluorescence HPLC

Jahidul Islam, Hitoshi Shirakawa, Thomas Kim Nguyen, Hisashi Aso, Michio Komai

Research output: Contribution to journalArticle

17 Citations (Scopus)

Abstract

Serotonin is a monoamine neurotransmitter that functions as a hormone, neuromodulator, and psychoactive agent. Peripheral serotonin is involved in lipid and glucose metabolism, and it may prevent the development of metabolic syndrome. Serotonin is biosynthesized from tryptophan and can be obtained from certain foods. However, information regarding the dietary intake of serotonin is scarce. In this study, we determined the levels of serotonin and its precursors, tryptophan and tryptamine, in 38 fruits and vegetables commonly consumed in Japan using HPLC-fluorescence detection. The highest serotonin levels were found in cherry tomato (12.44±0.19 μg/g of fresh weight), and the highest tryptophan and tryptamine levels were detected in potato and kiwi (64.47±1.54 and 6.38±1.24 μg/g of fresh weight, respectively). Thus, these foods may represent excellent dietary sources of serotonin and may be used to develop effective therapeutic strategies.

Original languageEnglish
Pages (from-to)56-59
Number of pages4
JournalFood Bioscience
Volume13
DOIs
Publication statusPublished - 2016 Mar 1

Keywords

  • HPLC-fluorescencedetection
  • Serotonin
  • Tryptamine
  • Tryptophan

ASJC Scopus subject areas

  • Food Science
  • Biochemistry

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