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http://dx.doi.org/10.17703/JCCT.2018.4.3.261

The Effects of Fruit and Vegetable Bark Extract on Learning Ability and Memory Improvement  

Kim, Hyun Kyoung (Dept. of Food Science and Enginerring, Seowon Univ)
Publication Information
The Journal of the Convergence on Culture Technology / v.4, no.3, 2018 , pp. 261-267 More about this Journal
Abstract
In the present study, we assessed the effecs of fruit and vegetable bark resources rich in beneficial substances on the learning ability and memory improvement. It functions to inhibit the activity of acetylcholinesterase in brain tissue and improve cognitive functions in a simulation model of cognitive impairment induced by scopolamine. Hence, it can promote memory and learning ability. The formulation of the fruit and vegetable bark uses the extract of fruit and vegetable peels, which has long been used without causing toxicity in a wide range of food applications. Therefore, it can be used safely without a risk of side effects, even in the case of a long-term administration for the preventive purpose. Furthermore, the present study is a very beneficial study in the environment-friendly aspect in association with recycling of resources as it is based on the novel efficacies of fruit and vegetable barks which have been conventionally disposed as a refuse of fruits due to their poor sensory qualities despite the content of beneficial substances.
Keywords
Memory improvement; Acetylcholinesterase; Learnig ability; Scopolamine; Fruit and vegetable bark;
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Times Cited By KSCI : 1  (Citation Analysis)
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