Sesquiterpenes and sesquiterpenoid derivatives in food aromas: Physiological derivates and structure-activity relationships in the modulation of GABAA and glycine receptors)

Sesquiterpenes and sesquiterpenoids (SQTs) are a frequently occurring natural substance class with diverse chemical structures and represent an important compound class in many essential oils. Only a few of these substances could be synthesized or isolated so far, so that biochemical and physiological studies of individual components are rare. Synergistic effects based on the interaction of two or more molecules are even less studied. Since SQTs are also components of foods, it is important to obtain knowledge about their metabolization. Furthermore, these substances may modulate the GABAA receptor, which is the most important inhibitory receptor in the central nervous system. This receptor mediates the calming, anxietyrelieving or sedative properties of some natural substance mixtures and extracts.