Chronic green tea consumption prevents age-related changes in rat hippocampal formation

Neurobiology of Aging

Volumn 32, Issue 4, 2011, Pages 707-717

  Assunção, Marco ^a   Santos Marques, Maria J ^a   Carvalho, Félix ^b   Lukoyanov, Nikolai V ^a   Andrade, José P ^a  

^a University of Porto   (Portugal)

^b UNIVERSITY OF PORTO   (Portugal)

Author keywords

Aging; Catechins; Cognitive performance; Green tea; Hippocampal formation; Lipofuscin; Oxidative stress markers; Rat

Indexed keywords

LIPOFUSCIN; MALONALDEHYDE;

AGE; AGING; ANIMAL EXPERIMENT; ANIMAL MODEL; ANIMAL TISSUE; ARTICLE; BRAIN HOMOGENATE; CONTROLLED STUDY; FOOD INTAKE; HIPPOCAMPAL CA3 REGION; HIPPOCAMPUS; LEARNING; LIPID OXIDATION; MALE; MAZE TEST; MEMORY DISORDER; NEUROPROTECTION; NONHUMAN; OXIDATIVE STRESS; PRIORITY JOURNAL; PYRAMIDAL NERVE CELL; RAT; SPATIAL MEMORY; TEA;

AGING; ANALYSIS OF VARIANCE; ANIMALS; ANTIOXIDANTS; HIPPOCAMPUS; MALE; MAZE LEARNING; MEMORY; NEURONS; OXIDATIVE STRESS; RATS; RATS, WISTAR; TEA;

EID: 79953063022     PISSN: 01974580     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.neurobiolaging.2009.03.016     Document Type: Article

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