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In vivo investigation on the potential of galangin, kaempferol and myricetin for protection of D-galactose-induced cognitive impairment

文献类型:期刊论文

作者Lei, Yongfang; Chen, Jinglou; Zhang, Wenting; Fu, Wei; Wu, Guanghua; Wei, Han; Wang, Qing; Ruan, Jinlan
刊名FOOD CHEMISTRY
出版日期2012
英文摘要The potential of three natural flavonols (galangin, kaempferol and myricetin) to protect against El-galactose-induced cognitive impairment in mice was investigated. After 8 weeks treatment, the mice were assessed by behavioural tests. The levels of oxidative stress, the amount of Na+,K+-ATPase and extracellular signal-regulated kinases (ERK)-cyclic AMP response element binding protein (CREB) signaling pathway in hippocampus were also analysed. It was found that all the three dietary flavonols could ameliorate the oxidative stress, enhance the activity of Na+,K+-ATPase and regulate the expression of ERK-CREB pathway in mice. However, only kaempferol and myricetin could significantly improve the learning and memory capability when compared with D-galactose model. Our results suggest that the presence of hydroxyl groups in the B ring of flavonols may have contribution to the neuroprotective activity. (C) 2012 Elsevier Ltd. All rights reserved.
WOS记录号WOS:000309786400084
源URL[http://202.127.146.157/handle/2RYDP1HH/706]  
专题中国科学院武汉植物园
推荐引用方式
GB/T 7714
Lei, Yongfang,Chen, Jinglou,Zhang, Wenting,et al. In vivo investigation on the potential of galangin, kaempferol and myricetin for protection of D-galactose-induced cognitive impairment[J]. FOOD CHEMISTRY,2012.
APA Lei, Yongfang.,Chen, Jinglou.,Zhang, Wenting.,Fu, Wei.,Wu, Guanghua.,...&Ruan, Jinlan.(2012).In vivo investigation on the potential of galangin, kaempferol and myricetin for protection of D-galactose-induced cognitive impairment.FOOD CHEMISTRY.
MLA Lei, Yongfang,et al."In vivo investigation on the potential of galangin, kaempferol and myricetin for protection of D-galactose-induced cognitive impairment".FOOD CHEMISTRY (2012).

入库方式: OAI收割

来源:武汉植物园

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