Dietary levels of pure flavonoids improve spatial memory performance and increase hippocampal brain-derived neurotrophic factor.
Dietary levels of pure flavonoids improve spatial memory performance and increase hippocampal brain-derived neurotrophic factor.
复制标题
DOI：
10.1371/journal.pone.0063535
复制
发表时间：
2013
期刊：
影响因子：
3.7
通讯作者：
Spencer JP
中科院分区：
文献类型：
--
作者：
Rendeiro C;Vauzour D;Rattray M;Waffo-Téguo P;Mérillon JM;Butler LT;Williams CM;Spencer JP
有证据表明，富含类黄酮的食物能够改善动物和人类的记忆力和认知能力。然而，目前尚不清楚类黄酮类化合物是否是导致这种行为反应的原因。在这里，我们表明，补充纯花青素或纯黄烷醇6周，水平类似于蓝莓(2%w/w)，导致增强18月龄大鼠的空间记忆。观察到纯黄烷醇和纯花青素可显著改善空间工作记忆(分别为p = 0.002和p = 0.006)，其程度与补充蓝莓(p = 0.002)的程度相似。这些行为变化与海马区脑源性神经营养因子(R = 0.46，p<；0.01)的增加是平行的，这表明了记忆增强的共同机制。然而，与BDNF的蛋白水平不同，BDNF mRNA在海马区的区域增强似乎主要是由花青素增强的。我们的数据支持这样的说法，即类黄酮可能是调节富含类黄酮食物的认知效应的原因。
Evidence suggests that flavonoid-rich foods are capable of inducing improvements in memory and cognition in animals and humans. However, there is a lack of clarity concerning whether flavonoids are the causal agents in inducing such behavioral responses. Here we show that supplementation with pure anthocyanins or pure flavanols for 6 weeks, at levels similar to that found in blueberry (2% w/w), results in an enhancement of spatial memory in 18 month old rats. Pure flavanols and pure anthocyanins were observed to induce significant improvements in spatial working memory (p = 0.002 and p = 0.006 respectively), to a similar extent to that following blueberry supplementation (p = 0.002). These behavioral changes were paralleled by increases in hippocampal brain-derived neurotrophic factor (R = 0.46, p<0.01), suggesting a common mechanism for the enhancement of memory. However, unlike protein levels of BDNF, the regional enhancement of BDNF mRNA expression in the hippocampus appeared to be predominantly enhanced by anthocyanins. Our data support the claim that flavonoids are likely causal agents in mediating the cognitive effects of flavonoid-rich foods.
登录
查看更多内容
影响因子：
25
作者：
Athos, J;Impey, S;Storm, DR
通讯作者：
Storm, DR
影响因子：
2.7
作者：
Cheng, AW;Wang, SQ;Mattson, MP
通讯作者：
Mattson, MP
影响因子：
3
作者：
Francis, S. T.;Head, K.;Macdonald, I. A.
通讯作者：
Macdonald, I. A.
影响因子：
2
作者：
Alonso, M;Medina, JH;Pozzo-Miller, L
通讯作者：
Pozzo-Miller, L
影响因子：
2.7
作者：
Aggleton, JP;Hunt, PR;Neave, N
通讯作者：
Neave, N