Manda, a Fermented Natural Food, Suppresses Lipid Peroxidation in the Senescent Rat Brain

@article{Kawai1998MandaAF,
  title={Manda, a Fermented Natural Food, Suppresses Lipid Peroxidation in the Senescent Rat Brain},
  author={Motoko Kawai and Shingoro Matsuura and Masato Asanuma and Norio Ogawa},
  journal={Neurochemical Research},
  year={1998},
  volume={23},
  pages={455-461}
}
The level of lipid peroxidation reflects the degree of free radical-induced oxidative damage in brain tissue of the elderly. We examined the effects of Manda, a product prepared by yeast fermentation of several fruits and black sugar, on lipid peroxidation in the senescent rat brain as model of aging. Senescent rats were provided with a diet containing 50 g/100 g Manda for 8 days, supplemented on day 8 with an intragastric administration of Manda (6.0 g/kg body wt.) twice daily. The hydroxyl… CONTINUE READING

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