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A pectin from fruits of Lycium barbarum L. decreases β-amyloid peptide production through modulating APP processing

Lishuang Zhou1, Wenfeng Liao2, Hui Zeng2

  • 1Glycochemistry and Glycobiology Lab, Key Laboratory of Receptor Research, Shanghai Institute of Materia Medica, Chinese Academy of Sciences, 555 Zu Chong Zhi Road, Shanghai 201203, PR China; University of Chinese Academy of Sciences, No.19A Yuquan Road, Beijing 100049, PR China; School of Pharmacy, Zunyi Medical University, 201 Dalian Road, Zunyi 563000, PR China.

Carbohydrate Polymers
|September 23, 2018
PubMed

Keywords:
Alzheimer’s diseaseAmyloid precursor protein processingAβ(42)Lycium barbarum L.Pectin

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