Monascus-fermented monascin and ankaflavin improve the memory and learning ability in amyloid β-protein intracerebroventricular-infused rat via the suppression of Alzheimer's disease risk factors

Journal of Functional Foods

Volumn 18, Issue , 2015, Pages 387-399

  Lee, Chun Lin ^a   Lin, Pei Ying ^a   Hsu, Ya Wen ^b   Pan, Tzu Ming ^c  

^a NATIONAL TAITUNG UNIVERSITY   (Taiwan)

^b Sunway Biotechnology Company Limited   (Taiwan)

^c NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

Alzheimer's disease; Ankaflavin; Monascin; Monascus

Indexed keywords

EID: 84942510466     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2015.08.002     Document Type: Article

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