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当人们在享受虾蟹等水生佳肴的时候,会对它们的美味赞不绝口,然而,有一个人却在思索一个问题:为什么经常食用虾蟹等水生生物可以延缓脑衰老,降低帕金森病发病的风险?经过研究,他发现有一种叫做虾青素的化合物通过保护细胞线粒体,可以有效抑制神经细胞死亡。而帕金森病发病的重要病理生理学机制正是神经细胞死亡,因此,他认为虾青素可能是降低帕金森病发病风险的重要因子。这项研究结果于2009年发表在国际著名期刊《脑研究》(Brain Research)上。他就是刘学波,西北农林科技大学食品科学与工程学院教授、博士生导师。开展食品
When people enjoy aquatic dishes such as shrimp and crabs, they are full of praise for their deliciousness. However, one person is thinking about the question: why eating aquatic organisms such as shrimp and crab can delay brain aging and reduce the incidence of Parkinson’s disease Risk? After research, he found that a compound called astaxanthin can effectively inhibit nerve cell death by protecting mitochondria. And the pathophysiology of Parkinson’s disease pathogenesis is the death of nerve cells, therefore, he believes astaxanthin may be an important factor in reducing the risk of Parkinson’s disease. The research was published in 2009 in the internationally renowned journal Brain Research. He is Liu Xuebo, professor and doctoral tutor at Northwest A & F University, School of Food Science and Engineering. Carry out food