02648nam 2200613 450 991078729450332120230807212121.00-19-939329-X0-19-939328-1(CKB)3710000000271325(EBL)1832537(SSID)ssj0001369122(PQKBManifestationID)12497319(PQKBTitleCode)TC0001369122(PQKBWorkID)11286527(PQKB)11100549(MiAaPQ)EBC1832537(Au-PeEL)EBL1832537(CaPaEBR)ebr10966698(CaONFJC)MIL661031(OCoLC)894554945(EXLCZ)99371000000027132520140422h20152015 uy| 0engur|n|---|||||txtccrYour brain on food how chemicals control your thoughts and feelings /Gary L. WenkSecond edition.Oxford :Oxford University Press,[2015]©20151 online resource (249 p.)Description based upon print version of record.1-322-29749-5 0-19-939327-3 Includes bibliographical references and index.Food, drugs, and you -- Neurobiology of feeding -- Memories, magic, & a major addiction -- Euphoria, depression, & madness -- Your brain's anchor to reality -- Marijuana in the brain -- Simple molecules that turn you on and off -- Remnants of an ancient past -- Sleeping versus waking -- Brain enhancement and other magical beliefs.In Your Brain on Food, Dr. Gary Wenk expands his discussion of the effects of specific foods on the brain in a completely updated second edition. From investigations into the benefits and risks of supplements, to the action of gluten in the brain and marijuana's potential for pain relief, Dr. Wenk draws on the latest science to answer a range of fascinating questions such as: -Is your aluminum cookware hurting you? -Can tryptophan supplements improve your mood? -How do fruits and vegetables protect us from aging? -Why does eating chocolate make you feel so angry? -Does our brain want us to bePsychopharmacologyNeuropsychologyNeurochemistryPsychopharmacology.Neuropsychology.Neurochemistry.615/.78Wenk Gary Lee1094233MiAaPQMiAaPQMiAaPQBOOK9910787294503321Your brain on food3785182UNINA