Exploring the Physiological Effects and Mechanisms of Gamma-Aminobutyric Acid in Food Systems

Gamma-aminobutyric acid (GABA), a non-protein amino acid widely present in plant-based foods, has gained considerable attention for its diverse physiological effects and underlying mechanisms. As a functional dietary component, GABA has been reported to exhibit antihypertensive activity in preclinical and preliminary human studies, with proposed mechanisms including angiotensin-converting enzyme (ACE) inhibition and modulation of sympathetic outflow. In nematode models, GABA has been observed to alleviate aging-related oxidative stress by enhancing antioxidant enzymes (e.g., SOD, CAT) and reducing lipofuscin accumulation. It may also alleviate certain menopausal symptoms based on limited human trial data, potentially through regulation of autonomic nervous system balance and reduction in vasomotor disturbances. Its anxiolytic and sleep-promoting effects are linked to GABAergic neurotransmission via GABAA/B receptors, which suppresses hypothalamic–pituitary–adrenal (HPA) axis hyperactivity. GABA also shows anticancer potential in cell-based assays by disrupting tumor cell cycles and metastasis pathways, while its antidiabetic role in preclinical models involves pancreatic β-cell protection and glucose homeostasis regulation. Despite the wide range of proposed physiological benefits, safety assessments indicate that GABA is generally well-tolerated at typical dietary supplement doses (≤300 mg/day), with higher intakes (up to 3000 mg/day) permitted in some regulatory frameworks, supporting its use in functional foods. Future research should focus on optimizing GABA-enriched food production and elucidating dose-related mechanisms for personalized nutrition.