Effect of Monascus-fermented products on learning and memory in the SAMP8 mice

Journal of Nutritional Science and Vitaminology

Volumn 53, Issue 3, 2007, Pages 253-260

  Ou, Hsin Ping ^a   Wang, Ming Fu ^a   Yang, Sheng Chin ^a   Yamamoto, Shigeru ^b   Wang, Chiun C R ^a  

^a PROVIDENCE UNIVERSITY   (Taiwan)

^b OCHANOMIZU UNIVERSITY   (Japan)

Author keywords

Aging; Learning and memory; Monascus fermented products; SAMP8 mice

Indexed keywords

TRIACYLGLYCEROL;

AGING; ANIMAL EXPERIMENT; ARTICLE; AVOIDANCE BEHAVIOR; BODY WEIGHT; CONTROLLED STUDY; FEMALE; FERMENTED PRODUCT; FOOD INTAKE; LEARNING; MALE; MEMORY; MONASCUS; MOUSE; NONHUMAN; SCORING SYSTEM; SENESCENCE ACCELERATED MOUSE; TRIACYLGLYCEROL BLOOD LEVEL;

AGING; ANALYSIS OF VARIANCE; ANIMALS; ANTIOXIDANTS; BEHAVIOR, ANIMAL; CHOLESTEROL; FEMALE; FERMENTATION; LEARNING; LIPOFUSCIN; LIVER; MALE; MEMORY; MICE; MONASCUS; OXIDATIVE STRESS; SEX DISTRIBUTION; TRIGLYCERIDES;

ANIMALIA; MONASCUS; MUS;

EID: 34547669113     PISSN: 03014800     EISSN: 18817742     Source Type: Journal    
DOI: 10.3177/jnsv.53.253     Document Type: Article

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