Black carrots fermented with Lactobacillus plantarum or Aspergillus oryzae prevent cognitive dysfunction by improving hippocampal insulin signalling in amyloid-β infused rats

Journal of Functional Foods

Volumn 25, Issue , 2016, Pages 354-366

  Park, Sunmin ^a   Kang, Suna ^a   Jeong, Do Youn ^b   Jeong, Seong Yeop ^b   Kim, Min Joo ^a  

^a Hoseo University   (South Korea)

^b Sungchang Research Center for Fermentation Microbes   (South Korea)

Author keywords

Anthocyanins; Cognitive dysfunction; Energy; Fermented black carrot; Glucose; Insulin

Indexed keywords

EID: 85041239453     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2016.06.018     Document Type: Article

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