Vasopressin, also called antidiuretic hormone (ADH), arginine vasopressin (AVP) or argipressin, is a hormone synthesized from the AVP gene as a peptide prohormone in neurons in the hypothalamus, and is converted to AVP. It then travels down the axon of those cells, which terminates in the posterior pituitary, and is released from vesicles into the circulation in response to extracellular fluid hypertonicity (hyperosmolality). AVP has two primary functions. First, it increases the amount of solute-free water reabsorbed back into the circulation from the filtrate in the kidney tubules of the nephrons. Second, AVP constricts arterioles, which increases peripheral vascular resistance and raises arterial blood pressure.
A third function is possible. Some AVP may be released directly into the brain from the hypothalamus, and may play an important role in social behavior, sexual motivation and pair bonding, and maternal responses to stress.
Vasopressin induces differentiation of stem cells into cardiomyocytes and promotes heart muscle homeostasis.
It has a very short half-life, between 16 and 24 minutes.
Minimizing Cancer Risk: Understanding the Relationship Between Acrylamide, Advanced Glycation End Products, and Cooking Tips Tweet Follow @AZSPerformance In recent years, concerns about cancer risk associated with dietary choices have gained significant attention. Researchers have identified two substances, acrylamide and advanced glycation end products (AGEs), that are formed during certain cooking processes and have been linked to an increased risk of cancer. In this article, we will explore the connection between acrylamide, AGEs, and cancer, as well as provide practical tips to help you reduce your exposure to these potentially harmful compounds. Acrylamide and Cancer Risk: Acrylamide is a chemical compound that forms naturally during high-temperature cooking methods, such as frying, baking, and roasting. It is commonly found in foods like potato ...