Reports from Ocean University of China Describe Recent Advances in Food Science [The Protective Effect of Antarctic Krill Oil on Cognitive Function by Inhibiting Oxidative Stress in the Brain of Senescence-Accelerated Prone Mouse Strain 8 ...]
By a News Reporter-Staff News Editor at Health & Medicine Week -- Current study results on Science - Food Science have been published. According to news reporting out of Qingdao, People's Republic of China, by NewsRx editors, research stated, "Alzheimer's disease (AD) is a common neurodegenerative disorder, and oxidative stress plays a vital role in its progression. Antarctic krill oil (AKO) is rich in polyunsaturated fatty acids, which has various biological activities, such as improving insulin sensitivity, alleviating inflammation and ameliorating oxidative stress."
Our news journalists obtained a quote from the research from the Ocean University of China, "In this study, the protective effect of AKO against AD were investigated in senescence-accelerated prone mouse strain 8 (SAMP8) mice. Results showed that treatment with AKO could effectively ameliorate learning and memory deficits and ease the anxiety in SAMP8 mice by Morris water maze, Barnes maze test and open-field test. Further analysis indicated that AKO might reduce -amyloid (A) accumulation in hippocampus through decreasing the contents of malondialdehyde (MDA) and 7,8-dihydro-8-oxoguanine (8-oxo-G), increasing the superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) activities in the brain of SAMP8 mice. Practical ApplicationThe results of Morris water maze, Barnes maze test and open-field test indicated that Antarctic krill oil (AKO) improved the cognitive function and anxiety of SAMP8 mice. AKO reduced the A(42) level in hippocampus of SAMP8 mice."
According to the news editors, the research concluded: "AKO ameliorated oxidative stress in brain rather than in serum and liver of SAMP8 mice."
For more information on this research see: The Protective Effect of Antarctic Krill Oil on Cognitive Function by Inhibiting Oxidative Stress in the Brain of Senescence-Accelerated Prone Mouse Strain 8 (SAMP8) Mice. Journal of Food Science, 2018;83(2):543-551. Journal of Food Science can be contacted at: Wiley, 111 River St, Hoboken 07030-5774, NJ, USA. (Wiley-Blackwell - www.wiley.com/; Journal of Food Science - onlinelibrary.wiley.com/journal/10.1111/(ISSN)1750-3841)
Our news journalists report that additional information may be obtained by contacting T.T. Zhang, Ocean University of China, Coll Food Sci & Engn, Qingdao 266003, People's Republic of China. Additional authors for this research include F.J. Wu, M. Wen, T. Yanagita, C.H. Xue, Q. Li and Y.M. Wang (see also Science - Food Science).
Keywords for this news article include: Qingdao, People's Republic of China, Asia, Food Science, Science, Ocean University of China.
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