http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Kitipong Promyo,조정용,박경희,Lily Jaiswal,박선영,함경식 한국식품과학회 2017 Food Science and Biotechnology Vol.26 No.3
The preventive effects of Artemisia scoparia extract (AS) and AS ? garlic extract (ASG) on the risk of Alzheimer’s disease (AD) were evaluated in spontaneously hypertensive rats. Rats were supplemented with diets containing 2% (w/w) of AS or ASG for 6 weeks. The AS group showed lower levels of amyloid b and beta-site amyloid precursor protein cleaving enzyme 1 expressions and higher expression levels of low-density lipoprotein receptor-related protein 1 than did the control group (p\0.05). In addition, the AS showed remarkably reduced levels of phosphorylated tau proteins and suppressed expression of phosphorylated glycogen synthase kinase 3b at tyrosine 216 (active form) (p\0.05). The ASG group also suppressed amyloid b accumulation and tau hyperphosphorylation. However, there was no synergistic effect of garlic with AS in lowering the risk of AD. These results indicate that AS could be a potential candidate to ameliorate the risk of AD.