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

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言語	英語
著者	Okuda Michiaki Graduate School of Brain Science, Doshisha University, 4-1-1 Kizugawadai, Kizugawa, Kyoto, 619-0225, Japan Present address: Green Tech Co. Ltd, 2–1-8 Horidome-cho, Chuo-ku, Tokyo, 103–0012, Japan Fujita Yuki Graduate School of Brain Science, Doshisha University, 4-1-1 Kizugawadai, Kizugawa, Kyoto, 619-0225, Japan Present address: Green Tech Co. Ltd, 2–1-8 Horidome-cho, Chuo-ku, Tokyo, 103–0012, Japan Katsube Takuya Shimane Institute for Industrial Technology, 1 Hokuryo-cho, Matsue, Shimane, 690-0816, Japan Tabata Hiromasa Shimane Institute for Industrial Technology, 1 Hokuryo-cho, Matsue, Shimane, 690-0816, Japan Yoshino Katsumi Shimane Institute for Industrial Technology, 1 Hokuryo-cho, Matsue, Shimane, 690-0816, Japan 橋本道男 Sugimoto Hachiro Graduate School of Brain Science, Doshisha University, 4-1-1 Kizugawadai, Kizugawa, Kyoto, 619-0225, Japan
主題	Alzheimer's disease; Amyloid-beta; Brown rice; Food engineering; High-pressure treatment
掲載誌名	BMC COMPLEMENTARY AND ALTERNATIVE MEDICINE
巻	18
ISSN	1472-6882
発行日	2018-03-27
DOI	10.1186/s12906-018-2167-z
PubMed ID	29587731
出版者	BIOMED CENTRAL LTD
資料タイプ	学術雑誌論文
部局	医学部
備考	This work was financially supported by the Shimane federation of societies of commerce and industry, Japan.