Egg yolk phospholipids reverse scopolamine–induced spatial memory deficits in mice by attenuating cholinergic damage

Autor:	Penglin Zhang, Zhijie Bao, Na Sun, Jie Gao, Songyi Lin, Chen Jin
Jazyk:	angličtina
Rok vydání:	2020
Předmět:	0301 basic medicine medicine.medical_specialty Medicine (miscellaneous) Water maze Hippocampus 03 medical and health sciences 0404 agricultural biotechnology Spatial memory Oral administration Internal medicine medicine Scopolamine TX341-641 Latency (engineering) Phospholipids 030109 nutrition & dietetics Nutrition and Dietetics Chemistry Nutrition. Foods and food supply 04 agricultural and veterinary sciences EGG YOLK PHOSPHOLIPIDS 040401 food science Endocrinology Oxidative stress embryonic structures Cholinergic Passive avoidance Egg yolk Neuroprotective Food Science medicine.drug
Zdroj:	Journal of Functional Foods, Vol 69, Iss, Pp 103948-(2020)
ISSN:	1756-4646
Popis:	This study was conducted to investigate possible mechanisms underlying egg yolk phospholipids on improving memory using scopolamine–treated mice and PC12 cells. Oral administration of egg yolk phospholipids significantly decreased latency in passageway water maze tasks and reduced error hits in passive avoidance tests for scopolamine–treated mice (P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e6d32bf1ee2c0cf4514012e244a454c1 http://www.sciencedirect.com/science/article/pii/S1756464620301729 Zobrazit plný text záznamu Full Text from ScienceDirect