Implication of the cooking oil-peroxidation product "hydroxynonenal" for Alzheimer's disease.

Yamashima, Tetsumori; Seike, Takuya; Mochly-Rosen, Daria; Chen, Che-Hong; Kikuchi, Mitsuru; Mizukoshi, Eishiro.

Afiliação

Yamashima T; Department of Psychiatry and Behavioral Science, Kanazawa University Graduate School of Medical Sciences, Kanazawa, Japan.
Seike T; Department of Gastroenterology, Kanazawa University Graduate School of Medical Sciences, Kanazawa, Japan.
Mochly-Rosen D; Department of Gastroenterology, Kanazawa University Graduate School of Medical Sciences, Kanazawa, Japan.
Chen CH; Department of Chemical and Systems Biology, Stanford University School of Medicine, Stanford, CA, United States.
Kikuchi M; Department of Chemical and Systems Biology, Stanford University School of Medicine, Stanford, CA, United States.
Mizukoshi E; Department of Chemical and Systems Biology, Stanford University School of Medicine, Stanford, CA, United States.

Front Aging Neurosci ; 15: 1211141, 2023.

Article em En | MEDLINE | ID: mdl-37693644