Manda, a fermented natural food, suppresses lipid peroxidation in the senescent rat brain

Neurochemical Research

Volumn 23, Issue 4, 1998, Pages 455-461

  Kawai, Motoko ^a   Matsuura, Shingoro ^b   Asanuma, Masato ^a   Ogawa, Norio ^a  

^a OKAYAMA UNIVERSITY MEDICAL SCHOOL   (Japan)

^b Manda Fermentation Co Ltd   (Japan)

Author keywords

Aging; Antioxidant; Brain; Fischer rats; Lipid peroxidation

Indexed keywords

AGING; ANIMAL EXPERIMENT; ARTICLE; BRAIN PROTECTION; DIET SUPPLEMENTATION; ELECTRON SPIN RESONANCE; FERMENTATION; FOOD ANALYSIS; LIPID PEROXIDATION; NERVE CELL DEGENERATION; NONHUMAN; NUTRITIONAL VALUE; OXIDATIVE STRESS; PRIORITY JOURNAL; RAT;

AGING; ANIMAL FEED; ANIMALS; BRAIN; CEREBRAL CORTEX; DIETARY SUCROSE; FERMENTATION; FOOD; FRUIT; LIPID PEROXIDATION; MALE; RATS; RATS, INBRED F344; SACCHAROMYCES CEREVISIAE;

ANIMALIA;

EID: 0031967366     PISSN: 03643190     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1022475830587     Document Type: Article

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