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
Amyloid-β peptide (Aβ) deposition in the brain damages neurons and eventually results in Alzheimer's disease (AD), and which can be aggravated by cholesterol and high-fat diets. Monascus purpureus-fermented product was proven to prevent AD development. However, the functional compound and mecha...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2015-10-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464615003850 |