湖北科技学院学报（医学版）Issue(1)：10-11,2.
大蒜多糖对东莨菪碱致小鼠学习记忆障碍的影响
Effect of Garlic Polysaccharide on the Learning and Memory Ability of Mice
陈红光 1陈晓 1汪新亮2
作者信息
- 1. 湖北科技学院糖尿病心脑血管病变实验室，湖北咸宁437100
- 2. 湖北科技学院药学院
- 折叠
摘要
Abstract
Objective To explore the effect of garlic polysaccharide on scopolamine induced learning and memory impairment in mice .Methods Mice model of learning and memory disorder were produced by sco-polamine .The effect of garlic polysaccharide on learning and memory were tested by step-down test .Results The jumping error number within 3 min of model group was higher than that of normal control group and the jumping error number within 3min of garlic polysaccharide groups were lower than that of model group .The error times of garlic polysaccharide groups were less than those in model group in five minutes .Conclusion Garlic polysaccharide may improve learning and memory defict induced by scopolamine .关键词
大蒜多糖/东莨菪碱/学习记忆/跳台实验Key words
Garlic polysaccharide/Scopolamine/Learning and memory/Step-down test分类
医药卫生引用本文复制引用
陈红光,陈晓,汪新亮..大蒜多糖对东莨菪碱致小鼠学习记忆障碍的影响[J].湖北科技学院学报（医学版）,2014,(1):10-11,2.
