Anxiolytic effect of non-degassed roasted coffee bean extracts in mouse was written by Washiya, Yuki;Nishikawa, Tomoaki;Fujino, Tsuchiyoshi. And the article was included in Nippon Shokuhin Kagaku Kogaku Kaishi in 2016.Product Details of 20662-84-4 This article mentions the following:
The functional difference of non-degassed and degassed coffee bean extracts was clarified by examining the anxiolytic effect of the two coffee bean extracts in mouse. We previously reported that degassing greatly decreased the concentration of volatile compounds in coffee extracts and influenced the functional effect of coffee. Anxiolytic-like behavior in mice was found to be significantly reduced (p < 0.05) by the administration of nondegassed roasted coffee bean extracts, whereas there was no effect following the administration of degassed roasted coffee bean extracts Moreover, the concentrations of two sulfur compounds, one pyrrole compound, and four pyrazine compounds were decreased by degassing, and the anxiolytic-like behavior of mice was significantly reduced (p < 0.05). To elucidate the underlying mechanism, we examined the influence of a neurotransmitter receptor antagonist on the anxiolytic effect. Our findings show that GABAA receptor and Dopamin D1 receptor are involved in the anxiolytic effect of non-degassed coffee. In the experiment, the researchers used many compounds, for example, 2,4,5-Trimethyloxazole (cas: 20662-84-4Product Details of 20662-84-4).
2,4,5-Trimethyloxazole (cas: 20662-84-4) belongs to oxazolidine derivatives.Oxazolidines are readily available also from propargyl amines. Oxazolidines are cyclic condensation products of β-amino alcohols and aldehydes or ketone, and they undergo a facile and complete hydrolysis in aqueous solution. Alterations in carbonyl moiety control the rate of formation of a given β-amino alcohol.Product Details of 20662-84-4
Referemce:
Oxazolidine – Wikipedia,
Oxazolidine | C3H7NO – PubChem