Hop-Derived Iso-α-Acids in Beer Improve Visual Discrimination and Reversal Learning in Mice as Assessed by a Touch Panel Operant System

por Ayabe, Tatsuhiro, Ohya, Rena, Ano, Yasuhisa
Publicado 2019

Improving Effects of Hop-Derived Bitter Acids in Beer on Cognitive Functions: A New Strategy for Vagus Nerve Stimulation

por Ayabe, Tatsuhiro, Fukuda, Takafumi, Ano, Yasuhisa
Publicado 2020

Iso-α-acids, bitter components of beer, prevent obesity-induced cognitive decline

por Ayabe, Tatsuhiro, Ohya, Rena, Kondo, Keiji, Ano, Yasuhisa
Publicado 2018

The Lacto-Tetrapeptide Gly–Thr–Trp–Tyr, β-Lactolin, Improves Spatial Memory Functions via Dopamine Release and D1 Receptor Activation in the Hippocampus

por Ayabe, Tatsuhiro, Ano, Yasuhisa, Ohya, Rena, Kitaoka, Shiho, Furuyashiki, Tomoyuki
Publicado 2019

Matured Hop-Derived Bitter Components in Beer Improve Hippocampus-Dependent Memory Through Activation of the Vagus Nerve

por Ayabe, Tatsuhiro, Ohya, Rena, Taniguchi, Yoshimasa, Shindo, Kazutoshi, Kondo, Keiji, Ano, Yasuhisa
Publicado 2018

Tryptophan-Tyrosine Dipeptide, the Core Sequence of β-Lactolin, Improves Memory by Modulating the Dopamine System

por Ano, Yasuhisa, Ayabe, Tatsuhiro, Ohya, Rena, Kondo, Keiji, Kitaoka, Shiho, Furuyashiki, Tomoyuki
Publicado 2019

Iso-α-acids, the bitter components of beer, improve hippocampus-dependent memory through vagus nerve activation

por Ano, Yasuhisa, Hoshi, Ayaka, Ayabe, Tatsuhiro, Ohya, Rena, Uchida, Shinichi, Yamada, Koji, Kondo, Keiji, Kitaoka, Shiho, Furuyashiki, Tomoyuki
Publicado 2019