Cargando…

Buckwheat Flour and Its Starch Prevent Age-Related Cognitive Decline by Increasing Hippocampal BDNF Production in Senescence-Accelerated Mouse Prone 8 Mice

Buckwheat is an important pseudo-cereal crop worldwide. This study investigated whether long-term administration of buckwheat can suppress age-related cognitive decline in senescence-accelerated mouse prone 8 (SAMP8) mice. For 26 weeks, 18-week-old male SAMP8 mice were fed a standard diet containing...

Descripción completa

Detalles Bibliográficos
Autores principales:	Katayama, Shigeru, Okahata, Chizuru, Onozato, Masashi, Minami, Takaaki, Maeshima, Masanaga, Ogihara, Kazuaki, Yamazaki, Shinya, Takahashi, Yuta, Nakamura, Soichiro
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9269199/ https://www.ncbi.nlm.nih.gov/pubmed/35807886 http://dx.doi.org/10.3390/nu14132708

Ejemplares similares

Murine Model of Buckwheat Allergy by Intragastric Sensitization with Fresh Buckwheat Flour Extract
por: Lee, Soo-Young, et al.
Publicado: (2005)

The Comparison of the Effect of Flour Particle Size and Content of Damaged Starch on Rice and Buckwheat Slurry, Dough, and Bread Characteristics
por: Burešová, Iva, et al.
Publicado: (2023)

Improvement of Surface Functionalities, Including Allergenicity Attenuation, of Whole Buckwheat Protein Fraction by Maillard-Type Glycation with Dextran
por: Tazawa, Shigeru, et al.
Publicado: (2014)

Effects of Jet Milling on the Physicochemical Properties of Buckwheat Flour and the Quality Characteristics of Extruded Whole Buckwheat Noodles
por: Cheng, Jiayu, et al.
Publicado: (2022)

Principal Components and Cluster Analysis of Trace Elements in Buckwheat Flour
por: Zhao, Mengyu, et al.
Publicado: (2023)

Comparison of milling methods on the properties of common buckwheat flour and the quality of wantuan, a traditional Chinese buckwheat food
por: Zhang, Lei, et al.
Publicado: (2023)

The Effect of Buckwheat Resistant Starch on Intestinal Physiological Function
por: Sun, Zhan-Bin, et al.
Publicado: (2023)

Incorporation of Buckwheat Flour at Different Particle Sizes and Distinctive Doses in Wheat Flour to Manufacture an Improved Wheat Bread
por: Coţovanu, Ionica, et al.
Publicado: (2023)

Ultrasound Treatment of Buckwheat Grains Impacts Important Functional Properties of Resulting Flour
por: Harasym, Joanna, et al.
Publicado: (2020)

Effects of Tartary Buckwheat Bran Flour on Dough Properties and Quality of Steamed Bread
por: Zhang, Sheng, et al.
Publicado: (2021)

Hypoglycemic Effects and Mechanisms of Buckwheat–Oat–Pea Composite Flour in Diabetic Rats
por: Yin, Xueqian, et al.
Publicado: (2022)

Enrichment of Starch Desserts with the Addition of Apple Juice and Buckwheat Fiber
por: Adamczyk, Greta, et al.
Publicado: (2023)

Steady and Dynamic Shear Rheological Properties of Buckwheat Starch-galactomannan Mixtures
por: Choi, Dong Won, et al.
Publicado: (2012)

Effect of Tartary Buckwheat Bran Substitution on the Quality, Bioactive Compounds Content, and In Vitro Starch Digestibility of Tartary Buckwheat Dried Noodles
por: Xue, Chaoqiang, et al.
Publicado: (2022)

Identification of common buckwheat (Fagopyrum esculentum Moench) adulterated in Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn) flour based on near-infrared spectroscopy and chemometrics
por: Chai, Yinghui, et al.
Publicado: (2023)

Effect of Cosensitization with Buckwheat Flour Extract on the Production of House Dust Mite-specific IgE
por: Shin, Youn Ho, et al.
Publicado: (2007)

Comparison of gluten recovery in gluten-incurred buckwheat flour using different commercial test kits
por: Alvarez, Pedro A., et al.
Publicado: (2013)

ACE Inhibitory Properties and Phenolics Profile of Fermented Flours and of Baked and Digested Biscuits from Buckwheat
por: Zieliński, Henryk, et al.
Publicado: (2020)

Hydrothermal Treatment Enhances Antioxidant Activity and Intestinal Absorption of Rutin in Tartary Buckwheat Flour Extracts
por: Jin, Hye-Rin, et al.
Publicado: (2019)

Use of Sieving as a Valuable Technology to Produce Enriched Buckwheat Flours: A Preliminary Study
por: Martín-García, Beatriz, et al.
Publicado: (2019)

Maillard Reaction Products in Gluten-Free Bread Made from Raw and Roasted Buckwheat Flour
por: Różańska, Maria Barbara, et al.
Publicado: (2021)

Phytochemical properties and health benefits of pregelatinized Tartary buckwheat flour under different extrusion conditions
por: Zhang, Zhuo, et al.
Publicado: (2022)

Fabrication and characterization of Pickering high internal phase emulsions stabilized by Tartary buckwheat bran flour
por: Zhang, Sheng, et al.
Publicado: (2022)

Tartary Buckwheat Starch Modified with Octenyl Succinic Anhydride for Stabilization of Pickering Nanoemulsions
por: Lin, Jie, et al.
Publicado: (2023)

The Physicochemical Characterization of Unconventional Starches and Flours Used in Asia
por: Grace, Ng C. F., et al.
Publicado: (2020)

Antioxidant Capacity of Tempura Deep-Fried Products Prepared Using Barley, Buckwheat, and Job’s Tears Flours
por: Taniguchi, Asuka, et al.
Publicado: (2020)

Pharmacokinetics and Protective Effects of Tartary Buckwheat Flour Extracts against Ethanol-Induced Liver Injury in Rats
por: Jin, Hye-Rin, et al.
Publicado: (2020)

Technological, sensory, nutritional and bioactive potential of pan breads produced with refined and whole grain buckwheat flours
por: Brites, Lara T.G.F., et al.
Publicado: (2022)

Buckwheat Flour (Fagopyrum esculentum Moench)—A Contemporary View on the Problems of Its Production for Human Nutrition
por: Skřivan, Pavel, et al.
Publicado: (2023)

Suppression of Pancreatin-Induced Digestion of Starch in Starch Granules by Starch/Fatty Acid and Starch/Flavonoid Complexes in Retrograding Rice Flour
por: Hirota, Sachiko, et al.
Publicado: (2018)

Effects of selenium solution on the crystalline structure, pasting and rheological properties of common buckwheat starch
por: Wang, Jiale, et al.
Publicado: (2022)

Understanding the Potential Gene Regulatory Network of Starch Biosynthesis in Tartary Buckwheat by RNA-Seq
por: Huang, Juan, et al.
Publicado: (2022)

Novel Gluten-Free Cinnamon Rolls by Substituting Wheat Flour with Resistant Starch, Lupine and Flaxseed Flour
por: Maghaydah, Sofyan, et al.
Publicado: (2022)

Influence of Chia Seed, Buckwheat and Chestnut Flour Addition on the Overall Quality and Shelf Life of the Gluten-Free Biscuits
por: Silav-Tuzlu, Gonul, et al.
Publicado: (2021)

Bioaccessibility of Phenolic Acids and Flavonoids from Buckwheat Biscuits Prepared from Flours Fermented by Lactic Acid Bacteria
por: Zieliński, Henryk, et al.
Publicado: (2022)

Effects of Heat-Moisture Treatment Whole Tartary Buckwheat Flour on Processing Characteristics, Organoleptic Quality, and Flavor of Noodles
por: Li, Yunlong, et al.
Publicado: (2022)

In vitro starch digestion in sorghum flour from Algerian cultivars
por: Souilah, Rachid, et al.
Publicado: (2014)

Regulation of tartary buckwheat‐resistant starch on intestinal microflora in mice fed with high‐fat diet
por: Zhou, Yiming, et al.
Publicado: (2020)

Influence of the Addition of Extruded Endogenous Tartary Buckwheat Starch on Processing and Quality of Gluten-Free Noodles
por: Han, Xiao-Miao, et al.
Publicado: (2021)

Sensory Attributes of Buckwheat Jelly (Memilmuk) with Mung Bean Starch Added to Improve Texture and Taste
por: Kwon, Yongseok, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_ibmalo0m53sp86p4jn91jqrvel