Green Tea Suppresses Amyloid β Levels and Alleviates Cognitive Impairment by Inhibiting APP Cleavage and Preventing Neurotoxicity in 5XFAD Mice,Molecular Nutrition & Food Research

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Green Tea Suppresses Amyloid β Levels and Alleviates Cognitive Impairment by Inhibiting APP Cleavage and Preventing Neurotoxicity in 5XFAD Mice
Molecular Nutrition & Food Research ( IF 4.5 ) Pub Date : 2021-08-03 , DOI: 10.1002/mnfr.202100626
Zhipeng Kan ₁ , Yijun Wang ₁ , Qian Chen ₁ , Xiaoyu Tang ₁ , Henry J Thompson ₂ , Jinbao Huang ₁ , Jinsong Zhang ₁ , Feng Gao ₃ , Yong Shen _{3,

4} , Xiaochun Wan ₁

Affiliation

The consumption of green tea is considered to be associated with a lower incidence of neurodegenerative diseases. In the present study, it is investigated the role of amyloid precursor protein cleavage, glial cell activation, neuroinflammation, and synaptic alterations in the protective effects of green tea against the amyloid β (Aβ) accumulation and cognitive impairment.

中文翻译：

绿茶通过抑制 APP 裂解和预防 5XFAD 小鼠的神经毒性来抑制 β 淀粉样蛋白水平并减轻认知障碍

饮用绿茶被认为与降低神经退行性疾病的发病率有关。在本研究中，研究了淀粉样蛋白前体蛋白裂解、神经胶质细胞激活、神经炎症和突触改变在绿茶对抗淀粉样蛋白 β (Aβ) 积累和认知障碍的保护作用中的作用。

更新日期：2021-10-04

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