Blue Corn Tortillas: Effects on Learning and Spatial Memory in Rats

被引：5

作者：

Aguirre Lopez, L. O. ^{[1
]}

Chavez Servia, J. L. ^{[2
]}

Gomez Rodiles, C. C. ^{[1
]}

Beltran Ramirez, J. R. ^{[3
]}

Banuelos Pineda, J. ^{[1
]}

机构：

[1] Univ Guadalajara, Dept Med Vet, Guadalajara, Jalisco, Mexico

[2] Inst Politecn Nacl, Ctr Interdisciplinario Invest Desarrollo Integral, Unidad Oaxaca, Xoxocotlan, Mexico

[3] Secretaria Educ Publ, Ctr Ensenanza Tecn Ind, Guadalajara, Jalisco, Mexico

来源：

PLANT FOODS FOR HUMAN NUTRITION | 2017年 / 72卷 / 04期

关键词：

Anthocyanins; Pigmented corn; Learning; Memory; ZEA-MAYS L; ANTHOCYANIN;

D O I：

10.1007/s11130-017-0642-1

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

Consumption of pigmented corn has been associated with health benefits due to its flavonoid contents (mainly anthocyanins) and antioxidant ability. Therefore, the objective of this study was to determine the effect of blue corn tortilla (BM) consumption on memory and learning ability adult rats. Eighteen adult female rats were divided into three groups and fed for 38 consecutive days with commercial food (Control group) or the commercial food plus 6 g/day of either blue corn (BM) or white corn (WM) tortillas. Memory and learning capabilities were assessed using Barnes's labyrinth at the end of the feeding period. Short-and long-term memory was improved in the BM group, showing that consumption of blue maize tortillas improves learning and memory capabilities in adult rats.

引用

页码：448 / 450

页数：3

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