神经保护
蛋黄
多不饱和脂肪酸
生物化学
磷脂
化学
活力测定
超氧化物歧化酶
生物
氧化应激
药理学
脂肪酸
细胞
食品科学
膜
作者
Jingyu Li,Bing Fang,Wu Yao,Yuhang Sun,Yue Liu,Haina Gao,Ming Zhang
出处
期刊:Food & Function
[The Royal Society of Chemistry]
日期:2025-01-01
卷期号:16 (15): 6051-6063
摘要
The fatty acid composition of egg yolk phospholipids plays central beneficial roles in brain. Unsaturated fatty acids such as DHA not only clear ROS by upregulating SOD, but also protect oxidative damages in neuro proliferation and differentiation.
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