Ferulic Acid Supplementation Prevents Trimethyltin-Induced Cognitive Deficits in Mice

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概要

• 論文の詳細を見る

• This study’s objective was to clarify the ameliorative effects ferulic acid (4-hydroxy-3-methoxycinnamic acid) has against cognitive deficits and ChAT activation in trimethyltin (TMT) induced, memory injured mice following a 28-d ferulic acid treatment. After administering TMT for 3 d, each mouse performed Y-maze and passive avoidance tests to check immediate working memory performance and cognitive function. The results showed that ferulic acid administration attenuated TMT-induced memory injury and a decline in ChAT activity in the mice. This suggests that ferulic acid might be useful for preventing cognitive dysfunction as well as for boosting the activation of ChAT in dementia.

• 社団法人 日本農芸化学会の論文
• 2007-04-23

著者

• KIM Hye

  Department of Food and Nutrition, Chungnam National University

• Kim Hye-kyung

  Dep. Of Food And Biotechnology Hanseo Univ.

• Kim Hye

  韓国

• Kim Young

  Department Of Electronics Engineering Korea Advance Intitute Of Science & Technology

• Kim Young

  Dep. Of Food And Biotechnology Korea Univ.

• Jun Woo

  Dep. Of Food And Nutrition Chonnam Univ.

• Jun W

  Graduate School Of Biotechnology Korea University

• Heo Ho-jin

  Jeonnam Innovation Agency

• Choi Soo

  Graduate School Of Life Sciences And Biotechnology Korea Univ.

• Kim Young

  Department Of Agricultural Chemistry The University Of Tokyo

• Shin Dong-hoon

  韓国

• Shin D‐h

  Millimeter-wave Innovation Technology Research Center (mint) Dongguk University

• Shin Dong‐hoon

  Department Of Food And Biotechnology Korea University

• Shin Dong-hoon

  Department Of Preventive Medicine School Of Medicine & Institute For Medical Genetics Keimyung U

• Kim Mi-Jeong

  Brain Korea 21 Project for Medicine, Yonsei University

• CHO Hong

  Department of Food and Biotechnology, Korea University

• HEO Ho

  Jeonnam Innovation Agency

• KIM Eunki

  Department of Biological Engineering, Inha University

• Kim Mi

  Department Of Food And Biotechnology Korea University

• Cho Hong

  Dep. Of Food And Biotechnology Korea Univ.

• Cho Hong-yon

  Dep. Of Food Technol. Graduate School Of Life Sciences And Biotechnology Korea Univ.

• KIM EUN-KI

  Department of Biological Engineering, Institute of Biotechnology, Inha University

• JUN Woo

  Department of Food and Nutrition, Chonnam National University

• Shin Dong-hoon

  Department Of Food And Biotechnology Korea University

• Kim Eun-ki

  Dep. Of Biological Engineering Inha Univ.

• Kim Eun-ki

  Department Of Biological Engineering Institute Of Biotechnology Inha University

• Cho Hong

  Graduate School Of Biotechnology Korea University

• Kim Hyun-mi

  Department Of Pharmaceutical Lab. Central Research Institute Ilyang Pharm Co.

• KIM Mi

  Graduate School of Life Sciences and Biotechnology, Korea University

• Kim Hye

  Department Of Anesthesiology And Pain Medicine Konkuk University Chungju-hospital

• Lim Seung-taik

  Graduate School Of Life Sciences And Biotechnology Korea University

• Lim Seung-taik

  Department Of Food Technology School Of Life Sciences And Biotechnology Korea University

• Jun Woo

  Department Of Food And Nutrition Chonnam University

• Cho Hong

  Department Of Food And Biotechnology Korea University

• Lim Seung-taik

  Graduate School Of Life Sciences And Biotechnology Korea Univ.

• Kim Hye

  Department of Food and Biotechnology, Hanseo University

• Kim Mi-Jeong

  Department of Food and Biotechnology, Korea University

• SHIN Dong

  Department of Food and Biotechnology, Korea University

• CHO Hong

  Department of Family Medicine, Asan Medical Center, University of Ulsan College of Medicine

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