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Influence of Supplementation of Ecklonia cava Polyphenols on Learning, Memory, and Brain Fatty Acid Composition in
Jung Woo Lee1, Jung Im Lee2, Sun Young Lim1
1Division of Convergence on Marine Science, Korea Maritime & Ocean University, Busan, 49112, Korea.
Aims:
The objective of this study was to determine the effects of intake of polyphenols from Ecklonia cava on spatial task performance and nervous fatty acid composition in mice fed with a high-fat diet.
Methods:
Thirty mice were randomly divided into three groups; each group consisted of ten mice. The control group was fed 5% soybean oil as a fat source, whereas the high fat (HF) group was fed a 15% lard diet and the polyphenol (ECP) group was maintained on the HF diet plus 1% E. cava polyphenols.
Results:
The ECP group exhibited a short escape latency and better memory retention in the Morris water maze test compared with the control and HF groups (P<0.05). In addition, the ECP group showed a greater increase in avoidance latency than that of the HF group (P<0.05). Moreover, the consumption of polyphenols from E. cava presented higher levels of DHA in the brain and retina (P<0.05).
Conclusion:
This study suggested the positive effects of polyphenols from E. cava on memory retention, which might be partially attributed to the increased levels of DHA in the brain.
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