Highly water pressurized brown rice improves cognitive dysfunction in senescence-accelerated mouse prone 8 and reduces amyloid beta in the brain

Highly water pressurized brown rice improves cognitive dysfunction in senescence-accelerated mouse prone 8 and reduces amyloid beta in the brain

Abstract Background Alzheimer’s disease (AD) is the most common form of dementia and the number of AD patients continues to increase worldwide. Components of the germ layer and bran of Brown rice (BR) help maintain good health and prevent AD. Because the germ layer and bran absorb little water and a...

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Bibliographic Details
Main Authors: Michiaki Okuda, Yuki Fujita, Takuya Katsube, Hiromasa Tabata, Katsumi Yoshino, Michio Hashimoto, Hachiro Sugimoto
Format: Article
Language:English
Published: BMC 2018-03-01
Series:BMC Complementary and Alternative Medicine
Subjects:
Alzheimer’s disease
Amyloid-β
Brown rice
Food engineering
High-pressure treatment
Online Access:http://link.springer.com/article/10.1186/s12906-018-2167-z

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http://link.springer.com/article/10.1186/s12906-018-2167-z

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