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Front Cover: Green Tea Suppresses Amyloid β Levels and Alleviates Cognitive Impairment by Inhibiting APP Cleavage and Preventing Neurotoxicity in 5XFAD Mice
Author(s) -
Kan Zhipeng,
Wang Yijun,
Chen Qian,
Tang Xiaoyu,
Thompson Henry J.,
Huang Jinbao,
Zhang Jinsong,
Gao Feng,
Shen Yong,
Wan Xiaochun
Publication year - 2021
Publication title -
molecular nutrition and food research
Language(s) - English
Resource type - Reports
SCImago Journal Rank - 1.495
H-Index - 131
eISSN - 1613-4133
pISSN - 1613-4125
DOI - 10.1002/mnfr.202170051
Subject(s) - neurotoxicity , cleavage (geology) , cognitive impairment , amyloid β , synapse , hippocampal formation , neuroscience , chemistry , medicine , microbiology and biotechnology , biology , cognition , toxicity , disease , paleontology , fracture (geology)
Mol. Nutr. Food Res . 2021, 65 , 202100626 DOI: 10.1002/mnfr.202100626 Daily consumption of green tea prevents Aβ formation and alleviates cognitive impairment in 5XFAD mice. The neurotoxicity is attenuated by inhibition of APP cleavage pathways, suppression of glial cell activation, and a reduction of synapse loss. This is reported by Feng Gao, Xiaochun Wan, and co‐workers in article number 2100626.