Memory Effects Of Aronia Melanocarpa Fruit Juice In A Passive Avoidance Test In Rats
نویسندگان
چکیده
منابع مشابه
Antiatherogenic and Cardioprotective Effects of Black Chokeberry (Aronia melanocarpa) Juice in Aging Rats
Age-related diseases are a social problem of global significance and their prevention by natural products is a research area of particular interest. The present study is an approach to counteract the risk factors for atherosclerosis arising in the aging process by supplementation of chokeberry juice. It employed a model of healthy adult rats monitored for a number of somatometric, serum lipidog...
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Background and purpose: Morphine as an opioid compound has different and sometimes conflicting effects on memory and learning process. Bile duct ligation causes cholestasis, which disrupts liver function. It is known that opioid systems are involved in cholestasis. The aim of this study was to investigate the possible effect of morphine on the memory of cholestatic rats. Materials and methods:...
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Background and Objectives: Alphapinene as one of the most important Components of essential oils, which has antioxidant and anti-cholinesterase activities. Oxidative stress directly affects the function of the brain and causes memory impairment. In this research, the effect of alphapinene on passive avoidance memory and oxidative stress, was investigated in comparison with donepezil. Methods...
متن کاملAntioxidant Potential of Fruit Juice with Added Chokeberry Powder (Aronia melanocarpa).
The purpose of this study was to determine the possibility of using chokeberry powder as a supplement in apple juice to increase the nutritional value of the final product with the aim of developing a new functional food product. Also, to determine the influence of ultrasound assisted extraction on the bioactive compounds content, nutritional composition and antioxidant potential of apple juice...
متن کاملQuality Characteristics and Antioxidant Activity of Yogurt Supplemented with Aronia (Aronia melanocarpa) Juice
We investigated the quality characteristics and antioxidant activities of yogurt supplemented with 1%, 2%, and 3% aronia juice and fermented for 24 h at 37°C. The total acidity increased with increasing levels of aronia juice and incubation time. Lightness and yellowness of the yogurt decreased, but redness increased, with increasing aronia juice content and incubation time. The number of lacti...
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ژورنال
عنوان ژورنال: Folia Medica
سال: 2014
ISSN: 1314-2143
DOI: 10.2478/folmed-2014-0029