Green tea polyphenols inhibit cognitive impairment induced by chronic cerebral hypoperfusion via modulating oxidative stress

Journal of Nutritional Biochemistry

Volumn 21, Issue 8, 2010, Pages 741-748

  Xu, Yan ^a   Zhang, Jun jian ^a   Xiong, Li ^a   Zhang, Lei ^a   Sun, Dong ^a   Liu, Hui ^a  

^a WUHAN UNIVERSITY   (China)

Author keywords

Antioxidation; Chronic cerebral hypoperfusion; Free radicals; Green tea polyphenols; Learning and memory

Indexed keywords

4 HYDROXYNONENAL; 8 HYDROXYDEOXYGUANOSINE; FREE RADICAL; GREEN TEA POLYPHENOL; LIPID PEROXIDE; OXYGEN; POLYPHENOL DERIVATIVE; SCAVENGER; SODIUM CHLORIDE; UNCLASSIFIED DRUG;

ANIMAL EXPERIMENT; ANIMAL TISSUE; ANTIOXIDANT ACTIVITY; ARTICLE; BEHAVIOR; BRAIN CORTEX; BRAIN PERFUSION; COGNITIVE DEFECT; CONTROLLED STUDY; DNA DAMAGE; DRUG MECHANISM; HIPPOCAMPUS; IMMUNOHISTOCHEMISTRY; LEARNING; LIPID PEROXIDATION; MALE; MAZE TEST; MEMORY; MODULATION; NONHUMAN; OXIDATION; OXIDATIVE STRESS; RAT; TEA;

ANIMALS; BRAIN DISEASES; COGNITION DISORDERS; DNA DAMAGE; FLAVONOIDS; IMMUNOHISTOCHEMISTRY; MALE; MAZE LEARNING; OXIDATIVE STRESS; PHENOLS; POLYPHENOLS; RATS; RATS, WISTAR; TEA;

RATTUS;

EID: 77954658826     PISSN: 09552863     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jnutbio.2009.05.002     Document Type: Article

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