Physiology of the D-Amino Acids

ArticlesPhysiology of the D-Amino AcidsClarence P. BergClarence P. BergPublished Online:01 Apr 1953https://doi.org/10.1152/physrev.1953.33.2.145MoreSectionsPDF (7 MB)Download PDF ToolsExport citationAdd to favoritesGet permissionsTrack citations ShareShare onFacebookTwitterLinkedInEmailWeChat Back to Top Next Download PDF FiguresReferencesRelatedInformationCited ByRelevance of Alternative Routes of Kynurenic Acid Production in the BrainOxidative Medicine and Cellular Longevity, Vol. 2018l-Arginine enhances aerobic exercise capacity in association with augmented nitric oxide productionAndrew J. Maxwell, Hoai-Ky V. Ho, Christine Q. Le, Patrick S. Lin, Daniel Bernstein, and John P. Cooke1 March 2001 | Journal of Applied Physiology, Vol. 90, No. 3Regulatory responses to an oral d-glutamate load: formation of d-pyrrolidone carboxylic acid in humansDominic Raj, Maryln Langford, Stephan Krueger, Martin Shelton, and Tomas Welbourne1 February 2001 | American Journal of Physiology-Endocrinology and Metabolism, Vol. 280, No. 2A comparative PET study using different 11C-labelled amino acids in Walker 256 carcinosarcoma-bearing ratsInternational Journal of Radiation Applications and Instrumentation. Part B. Nuclear Medicine and Biology, Vol. 18, No. 2Occurrence of d-amino acids in higher organisms: A survey of the distribution of d-amino acids in marine invertebratesComparative Biochemistry and Physiology Part B: Comparative Biochemistry, Vol. 87, No. 1d-Alanine transport and metabolism by the coelomocytes of the bloodworm, Glycera dibranchiata (Polychaeta)Comparative Biochemistry and Physiology Part B: Comparative Biochemistry, Vol. 87, No. 1The chiral principles contained in structure-sweetness relationsFood Chemistry, Vol. 12, No. 2Amino acids as taste stimuli. I. Neural and behavioral attributesBrain Research, Vol. 253, No. 1-2Influence of chirality of amino acids on the growth of perceived taste intensity with concentrationPhysiology & Behavior, Vol. 28, No. 3Taste of dipeptidesPhysiology & Behavior, Vol. 17, No. 3Purification of monellin, the sweet principle of Dioscoreophyllum cumminsiiBiochimica et Biophysica Acta (BBA) - General Subjects, Vol. 261, No. 1Taste Receptor StimulationProgress in Biophysics and Biophysical Chemistry, Vol. 12Physiology of Wood—Rotting Basidiomycetes. III. Studies on the Utilization of Optical Isomers of Amino Acids12 September 2018 | Mycologia, Vol. 52, No. 4 More from this issue > Volume 33Issue 2April 1953Pages 145-189 https://doi.org/10.1152/physrev.1953.33.2.145PubMed13055442History Published online 1 April 1953 Published in print 1 April 1953 Metrics