Effect of Tea Polysaccharide-Tea Polyphenol on Improving D-Galactose-Induced Oxidative Damage of Brain in Mice
Objective: To explore the synergistic effect of tea polysaccharide-tea polyphenol on the improvement of oxidative stress damage in brain induced by D-galactose (D-Gal) in mice, and to provide a basic for the development of functional food. Methods: The oxidative stress model was induced by D-Gal, an...
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| Автори: | , , , , , |
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| Формат: | Artigo |
| Мова: | Chinês |
| Опубліковано: |
The editorial department of Science and Technology of Food Industry
2022-08-01
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| Серія: | Shipin gongye ke-ji |
| Предмети: | |
| Онлайн доступ: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021110008 |
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