Mood, performance, and pain sensitivity

Changes induced by food constituents

Harris R. Lieberman*, Suzanne Corkin, Bonnie J. Spring, John H. Growdon, Richard J. Wurtman

*Corresponding author for this work

Research output: Contribution to journalArticle

77 Citations (Scopus)

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.

Original languageEnglish (US)
Pages (from-to)135-145
Number of pages11
JournalJournal of Psychiatric Research
Volume17
Issue number2
DOIs
StatePublished - Jan 1 1982

Fingerprint

Tryptophan
Pain
Food
Tyrosine
Sleep Stages
Hypnotics and Sedatives
Fatigue
Neurotransmitter Agents
Analgesics
Proteins

ASJC Scopus subject areas

  • Psychiatry and Mental health
  • Biological Psychiatry

Cite this

Lieberman, Harris R. ; Corkin, Suzanne ; Spring, Bonnie J. ; Growdon, John H. ; Wurtman, Richard J. / Mood, performance, and pain sensitivity : Changes induced by food constituents. In: Journal of Psychiatric Research. 1982 ; Vol. 17, No. 2. pp. 135-145.
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Mood, performance, and pain sensitivity : Changes induced by food constituents. / Lieberman, Harris R.; Corkin, Suzanne; Spring, Bonnie J.; Growdon, John H.; Wurtman, Richard J.

In: Journal of Psychiatric Research, Vol. 17, No. 2, 01.01.1982, p. 135-145.

Research output: Contribution to journalArticle

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