Walnut protein hydrolysates ameliorate alcohol-induced cognitive impairment (AICI) by alleviating oxidative stress and inflammation in the brain and improving hippocampal synaptic plasticity in Sprague

Walnut protein hydrolysates ameliorate alcohol-induced cognitive impairment (AICI) by alleviating oxidative stress and inflammation in the brain and improving hippocampal synaptic plasticity in Sprague–Dawley rats

Published:2022 Issue:22 Volume:13 Page:11615-11626
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Xu Defeng¹^ORCID,Zhao Mouming²^ORCID

Affiliation:

1. College of Food Science and Technology, Guangdong Ocean University; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang, Guangdong Province 524088, China

2. School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China

Abstract

Walnut protein hydrolysate (WPH) ameliorates Alcohol-induced cognitive impairment (AICI) via alleviating oxidative stress and inflammation in brain tissue and improving the hippocampal synaptic plasticity.

Funder

Fundamental Research Funds for the Central Universities

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2022/FO/D2FO01709A

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1. Protective effect of artemisinin on chronic alcohol induced-liver damage in mice

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