Hydroxytyrosol mildly improve cognitive function independent of APP processing in APP/PS1 mice

详细信息    查看全文

• 作者：Yunhua Peng ; Chen Hou ; Ziqi Yang ; Caixia Li ; Liyan Jia ; Jing Liu ; Ying Tang ; Le Shi ; Yongqin Li ; Jiangang Long and Jiankang Liu
• 刊名：Molecular Nutrition & Food Research
• 出版年：2016
• 出版时间：November 2016
• 年：2016
• 卷：60
• 期：11
• 页码：2331-2342
• 全文大小：3299K
• ISSN：1613-4133

文摘

Olive products, the hallmark of Mediterranean diet, are associated with reduced risk of mild cognitive impairment and Alzheimer's disease (AD). We and other groups have shown that hydroxytyrosol (HT), a bioactive compound of olive products, ameliorates oxidative stress, mitochondrial dysfunction, and neural toxicity. However, whether HT in Mediterranean diet acts as a functional ingredient in delaying AD pathogenesis remains unclear.