Effect of walnut protein hydrolysate on scopolamine-induced learning and memory deficits in mice.

Li, Wenzhi; Zhao, Tiantian; Zhang, Jianan; Xu, Jucai; Sun-Waterhouse, Dongxiao; Zhao, Mouming; Su, Guowan

Li, Wenzhi; Zhao, Tiantian; Zhang, Jianan; Xu, Jucai; Sun-Waterhouse, Dongxiao; Zhao, Mouming; Su, Guowan.

Afiliação

Li W; School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640 China.
Zhao T; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou, 510650 China.
Zhang J; School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640 China.
Xu J; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou, 510650 China.
Sun-Waterhouse D; School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640 China.
Zhao M; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou, 510650 China.
Su G; School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640 China.

J Food Sci Technol ; 54(10): 3102-3110, 2017 Sep.

Article em En | MEDLINE | ID: mdl-28974795

Palavras-chave

Acetylcholine receptors; Antioxidant; Memory deficits; Scopolamine-induced dementia; Walnut protein hydrolysate

Texto completo

Adicionar na Minha BVS

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2017 Tipo de documento: Article País de publicação: Índia

Texto completo

Adicionar na Minha BVS

Imprimir

XML

PubMed Links

Buscar no Google