N-3 polyunsaturated fatty acids prevent the <scp>d</scp>-galactose-induced cognitive impairment by up-regulating the levels of 5-hydroxymethylcytosine in the mouse brain-Reference-Cited by-同舟云学术

N-3 polyunsaturated fatty acids prevent the d-galactose-induced cognitive impairment by up-regulating the levels of 5-hydroxymethylcytosine in the mouse brain

Published:2022 Issue:7 Volume:13 Page:4101-4113
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Zhang Tianyu¹^ORCID,Chen Lei¹^ORCID,Guo Xiaofei¹^ORCID,Li Shan¹,He Xin¹,Pei Shengjie¹,Li Duo¹

Affiliation:

1. Institute of Nutrition and Health, Qingdao University, Qingdao, China

Abstract

Peony seed oil and fish oil increased the docosahexaenoic acid content, which activated the TET activity, led to up-regulation of the 5hmc level, resulted in inhibition of neuronal apoptosis, and then improved the cognitive function in d-gal-induced mice.

Funder

Natural Science Foundation of Shandong Province

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2022/FO/D1FO04420F

Reference41 articles.

1. Dementia in China: epidemiology, clinical management, and research advances

2. Alpha-Linolenic Acid from Perilla frutescens var. japonica Oil Protects Aβ-Induced Cognitive Impairment through Regulation of APP Processing and Aβ Degradation