Article ID Journal Published Year Pages File Type
5851321 Food and Chemical Toxicology 2013 7 Pages PDF
Abstract
► Lipid peroxidation was dose-dependently inhibited in groups receiving tartary buckwheat. ► Nitric oxide production in tissue was elevated by injection of Aβ25-35. ► Tartary buckwheat improves memory and cognition function.
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Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Tartary buckwheat improves cognition and memory function in an in vivo amyloid-β-induced Alzheimer model
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