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Home > Archive>Volume 23, Issue 3, 2023 >168-176. DOI:10.16429/j.1009-7848.2023.03.018
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Protective Effects of Anthocyanins on Cognitive Function of D-Galactose-Induced Aging Mice
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(College of Food Science and Nutritional Engineering， China Agricultural University， National Engineering Research Centre for Fruit and Vegetable Processing， Beijing Advanced Innovation Center for Food Nutritionand Human Health， Beijing 100083)

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    Abstract:

    In this research， the effects of different doses of blueberry and red cabbage anthocyanin on weight， exercise exploration， cognitive memory and other aspects of mice were studied by constructing D-galactose-induced aging mice model. The results showed that 120 mg/(kg·d) of blueberry anthocyanin and 60 mg/(kg·d) of purple cabbage could significantly improve the learning and memory ability of aging mice， significantly increase the activities of SOD and GSH-PX in serum and brain of aging mice (P<0.05) and inhibit the production of lipofuscin.

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History
  • Received:March 24,2022
  • Online: April 06,2023
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