Mood,performance, and pain sensitivity: Changes induced by food constituents |
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| Authors: | Harris R. Lieberman Suzanne Corkin Bonnie J. Spring John H. Growdon Richard J. Wurtman |
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| Affiliation: | 1. Department of Psychology and Clinical Research Center, Massachusetts Institute of Technology, Cambridge, MA 02139, USA;2. Department of Psychology, Harvard University, Cambridge, MA 02138, USA;3. Department of Neurology, Massachusetts General Hospital, Boston, MA 02114, USA;4. Department of Nutrition and Food Science, Massachusetts Institute of Technology, Cambridge, MA 02139, USA |
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| Abstract: | We examined the behavioral effects of the dietary constituents tryptophan and tyrosine on human mood, sensorimotor performance and pain sensitivity. Tryptophan and tyrosine are neurotransmitter precursors present in varying amount in protein-containing foods. Tryptophan (50 mg/kg) increased subjective drowsiness and fatigue but unlike many hypnotics did not impair sensorimotor performance. Tryptophan also decreased human pain sensitivity in a manner that was more specific than certain analgesic drugs. |
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