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Improving Memory Effectiveness of Egg Yolk Iecithin on Mice

Liu Jing-bo,Gong Xin-tong,Lin Song-yi,Chen Yu-jiang,Xu Hai-li,Wang Ying Laboratory of Nutrition and Functional Food,Jilin University(Changchun 130062)  
The improving memory effectiveness of egg yolk lecithin on mice which were rared for 90 d was analysised through items of water maze experiment and suttle box experiment.The results showed that the running time of water maze experiment of mice which were fed up by different dosages of egg yolk lecithin was much longer than mice in negative control.The high dose group showed signifi cantly difference on 90d(P0.05) compared to the negative control and much better than the other experimental groups.The shock time in suttle box experiment of mice which were fed up by different dosages of egg yolk lecithin was much lower than mice in negative control.The high dose group showed signifi cantly difference on 50 d(P0.01) and 80 d(P0.05).The results indicated that egg yolk lecithin had improving memory effectiveness on mice according to "Health food functional evaluation procedures and testing methods".
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