Eicosapentaenoic acid and docosahexaenoic acid increase the degradation of amyloid-β by affecting in...
Eicosapentaenoic acid and docosahexaenoic acid increase the degradation of amyloid-β by affecting insulin-degrading enzyme
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Publisher
Canada: NRC Research Press
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Language
English
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Publisher
Canada: NRC Research Press
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Contents
Omega-3 polyunsaturated fatty acids (PUFAs) have been proposed to be highly beneficial in Alzheimer’s disease (AD). AD pathology is closely linked to an overproduction and accumulation of amyloid-β (Aβ) peptides as extracellular senile plaques in the brain. Total Aβ levels are not only dependent on its production by proteolytic processing of the am...
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Full title
Eicosapentaenoic acid and docosahexaenoic acid increase the degradation of amyloid-β by affecting insulin-degrading enzyme
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TN_cdi_proquest_miscellaneous_1846414518
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_miscellaneous_1846414518
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ISSN
0829-8211
E-ISSN
1208-6002
DOI
10.1139/bcb-2015-0149
