来自番茄的含有胡卜素丰富功能成分的Congee改善了老年志愿者的认知,血清α-Synuclein,单氨基功能和肠-大脑轴功能
Jintanaporn Wattanathorn1,2, Supaporn Muchimapura1,2, Wipawee Thukham-Mee1,2
1Department of Physiology, Faculty of Medicine, Khon Kaen University, Amphoe Muaeng, Khon Kaen 40002, Thailand.
富含胡卜素的康吉在老年人中改善了认知功能和工作记忆. 低剂量特别增强了工作记忆,并减少了关键的衰老生物标志物,表明神经保护性益处.
科学领域:
- 营养科学 营养科学
- 神经科学是一个神经科学.
- 老年学是一门学科.
背景情况:
- 与年龄相关的认知衰退需要神经保护策略.
- 已知胡卜素会影响大脑功能.
- 功能性食物为认知增强提供了一个有希望的途径.
研究的目的:
- 为了评估富含胡卜素的功能性红糖对老年人认知功能的影响.
- 评估与年龄相关的血清生物标志物和肠道微生物群组成的变化.
- 探索潜在的机制,潜在的认知改进.
主要方法:
- 随机对照试验涉及60至70岁的成年人.
- 摄入富含胡卜素的红 (番茄粉200mg和400mg) 或安慰剂8周.
- 认知功能 (P300,工作记忆),血清生物标志物 (α-synuclein,PARK7,氧化应激,神经递质) 和便微生物群的评估.
主要成果:
- 低剂量和高剂量的胡卜素凝增强了认知功能 (P300).
- 低剂量改善了工作记忆,降低了单胺氧化酶A (MAO-A) 活性,并降低了血清α-synuclein.
- 高剂量增加了便中的Lactobacillus spp. 的密度.密度.密度.
结论:
- 富含胡卜素的果果有效地提高了老年人的认知功能和工作记忆.
- 机制可能涉及增强的单氨基功能和潜在的肠-大脑轴.
- 需要进一步的研究来确认肠-大脑轴调制.
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