A flavanoid component of chocolate quickly reverses an imposed memory deficit.
In: Journal of Experimental Biology, Jg. 219 (2016-03-15), Heft 6, S. 816-823
Online
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Zugriff:
The ability to remember is influenced by environmental and lifestyle factors, such as stress and diet. A flavanol contained in chocolate, epicatechin (Epi), has been shown to enhance long-term memory (LTM) formation in Lymnaea. Combining two stressors (low-calcium pond water and crowding) blocks learning and all forms of memory; that is, this combination of environmentally relevant stressors creates a memory-unfriendly state. We tested the hypothesis that Epi will immediately reverse the memory-unfriendly state, i.e. that snails in the memory-deficit state when trained in Epi will immediately become competent to learn and form memory. We found that Epi not only reverses the memory-deficit state but also further enhances LTM formation. Thus, a naturally occurring bioactive plant compound can overcome a memory-unfriendly state. This supports the idea that bioactive substances may mitigate memory-making deficits that, for example, occur with ageing. [ABSTRACT FROM AUTHOR]
Titel: |
A flavanoid component of chocolate quickly reverses an imposed memory deficit.
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Autor/in / Beteiligte Person: | Knezevic, Bogdan ; Komatsuzaki, Yoshimasa ; de Freitas, Emily ; Lukowiak, Ken |
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Zeitschrift: | Journal of Experimental Biology, Jg. 219 (2016-03-15), Heft 6, S. 816-823 |
Veröffentlichung: | 2016 |
Medientyp: | academicJournal |
ISSN: | 0022-0949 (print) |
DOI: | 10.1242/jeb.130765 |
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