Cool. Picked up some new hypotheses today. So finally read up on gasotransmitters (G), and it kinda gave me a unifying paradigm for a number of other studies I've been doing.
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As it turns out... a number of sports performance levels are tied closely to vasodilation (V) at different scales - some are directly observable in practice without fancy equipment. And V is functionally controlled by G - for example, the popular drug sildenafil works directly on G-V pathways. And G levels can be actively augmented through dietary means, since there is good documentation on what common foods contain precursors (P) that metabolise to G, or G-V-related molecules.
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The set of P easily includes, { certain polyphenols (quercetin, catechin, being of particular interest), allicin, dealcoholised red wine, l-arginine (itself precursed by l-citrulline) }. At which point I've pretty much identified a framework which helps to rationalise the observable dietary consequences of all the garlic, onions, watermelon, and miscellaneous produce, which constitutes the backbone of my eating habits (and actively managed performance results) these past few years.
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Aside: the (l-arginine, l-lysine) tuple of metabolites which increase and decrease the rates of various Herpesvirus and other viral replication rates appears to have non-trivial coherence with the (heaty, cooling) tuple of food groupings and and corresponding symptoms in traditional Chinese medicine.
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All hypothetical of course, but the patterns recognised today made me happy. On we go.
2018-06-04 update on heaty/cooling terminology: for the layperson's casual usage:
1. Maybe comparable to effects on the hydration of membranes. Heaty -> dehydrating; cooling -> hydrating.
2. Maybe comparable to effects on passive metabolic rate / heat generation at rest in cells.
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