Effect of lipids extracted from a salted herring roe food product on maze-behavior in mice

Journal of Nutritional Science and Vitaminology

Volumn 52, Issue 6, 2006, Pages 451-456

  Shirai, Nobuya ^a   Higuchi, Tomoyuki ^a,b   Suzuki, Hiramitsu ^a,b  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^b KAGAWA NUTRITION UNIVERSITY   (Japan)

Author keywords

Brain; Docosahexaenoic acid; Fatty acid; Fish roe; Maze behavior

Indexed keywords

ARACHIDONIC ACID; DOCOSAHEXAENOIC ACID; FISH OIL; KAZUNOKO LIPID; LARD; LIPID; OMEGA 6 FATTY ACID; UNCLASSIFIED DRUG;

ANIMAL EXPERIMENT; ANIMAL TISSUE; ARTICLE; CONTROLLED STUDY; FOOD COMPOSITION; LEARNING; LIPID BRAIN LEVEL; LIPID COMPOSITION; MALE; MAZE TEST; MOUSE; NONHUMAN;

ANALYSIS OF VARIANCE; ANIMALS; ARACHIDONIC ACID; BEHAVIOR, ANIMAL; BRAIN; BRAIN CHEMISTRY; DIETARY FATS; DOCOSAHEXAENOIC ACIDS; FISH OILS; FISH PRODUCTS; FISHES; FOOD PRESERVATION; LIPIDS; MALE; MAZE LEARNING; MICE; MICE, INBRED ICR; OVUM; SODIUM CHLORIDE, DIETARY; TIME FACTORS;

ANIMALIA; CLUPEIDAE; MUS;

EID: 33847157894     PISSN: 03014800     EISSN: 18817742     Source Type: Journal    
DOI: 10.3177/jnsv.52.451     Document Type: Article

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