Record number :
2124525
Title of article :
Tartary buckwheat improves cognition and memory function in an in vivo amyloid-β-induced Alzheimer model
Author/Authors :
Choi، نويسنده , , Ji Yeon and Cho، نويسنده , , Eun Ju and Lee، نويسنده , , Hae Song and Lee، نويسنده , , Jeong Min and Yoon، نويسنده , , Young-Ho and Lee، نويسنده , , Sanghyun، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2013
Pages :
7
From page :
105
To page :
111
Abstract :
Protective effects of Tartary buckwheat (TB) and common buckwheat (CB) on amyloid beta (Aβ)-induced impairment of cognition and memory function were investigated in vivo in order to identify potential therapeutic agents against Alzheimer’s disease (AD) and its associated progressive memory deficits, cognitive impairment, and personality changes. An in vivo mouse model of AD was created by injecting the brains of ICR mice with Aβ25–35, a fragment of the full-length Aβ protein. Damage of mice recognition ability through following Aβ25–35 brain injections was confirmed using the T-maze test, the object recognition test, and the Morris water maze test. Results of behavior tests in AD model showed that oral administration of the methanol (MeOH) extracts of TB and CB improved cognition and memory function following Aβ25–35 injections. Furthermore, in groups receiving the MeOH extracts of TB and CB, lipid peroxidation was significantly inhibited, and nitric oxide levels in tissue, which are elevated by injection of Aβ25–35, were also decrease. In particular, the MeOH extract of TB exerted a stronger protective activity than CB against Aβ25–35-induced memory and cognition impairment. The results indicate that TB may play a promising role in preventing or reversing memory and cognition loss associated with Aβ25–35-induced AD.
Keywords :
Amyloid beta , buckwheat , memory , oxidative stress , Alzheimer’s Disease
Journal title :
Food and Chemical Toxicology
Journal title :
Food and Chemical Toxicology
Serial Year :
2013
Link To Document :
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