{"created":"2021-03-01T06:06:40.278279+00:00","id":4850,"links":{},"metadata":{"_buckets":{"deposit":"9fcec6be-48e4-4120-acb4-896c3e0f21bf"},"_deposit":{"id":"4850","owners":[],"pid":{"revision_id":0,"type":"depid","value":"4850"},"status":"published"},"_oai":{"id":"oai:teapot.lib.ocha.ac.jp:00004850","sets":["226:216:221"]},"control_number":"4850","item_12_biblio_info_8":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2006-08","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"4","bibliographicPageEnd":"273","bibliographicPageStart":"266","bibliographicVolumeNumber":"52","bibliographic_titles":[{"bibliographic_title":"Journal of nutritional science and vitaminology"}]}]},"item_12_description_17":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_12_description_46":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_description":"学術雑誌論文","subitem_description_type":"Other"}]},"item_12_description_6":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The present study was carried out to explore the effects of oolong and green teas on improving the memory deficits and brain pathological changes in senescence accelerated-prone mice P8 (SAMP8). Six-month-old mice were supplied with oolong tea, green tea or water as the sole drinking fluid for 16wk. The memory ability of mice was evaluated by passive and active avoidance tests, while the extent of the brain degeneration was measured by the spongiosis grades and the lipofuscin percentage in the hippocampus. The total grading score and serum biochemical levels were also measured. The results indicated that the mice supplemented with the oolong and green tea drinks reversed the cognitive impairment, lessened the spongy degeneration and lipofuscin, and increased the serum Trolox equivalent antioxidant capacity more than the control group. The total grading score of the oolong tea group was lower than that of the control group in male mice, whereas it did not differ among female groups. No differentiations in the concentrations of total cholesterol, triglyceride, glucose, iron or hemoglobin were observed among three d\\<br/>rink groups. In conclusion, oolong and green teas could reduce the deteriorations of cognitive ability, brain degenerative changes and aging process in SAMP8, probably through the potent antioxidative activity of the tea.","subitem_description_type":"Abstract"}]},"item_12_publisher_36":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"日本ビタミン学会"}]},"item_12_relation_54":{"attribute_name":"異版である","attribute_value_mlt":[{"subitem_relation_type":"isVersionOf","subitem_relation_type_id":{"subitem_relation_type_id_text":"http://ci.nii.ac.jp/naid/110004789055","subitem_relation_type_select":"URI"}}]},"item_12_rights_14":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"日本ビタミン学会"},{"subitem_rights":"本文データは学協会の許諾に基づきCiNiiから複製したものである"}]},"item_12_select_19":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_select_item":"publisher"}]},"item_12_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA00703822","subitem_source_identifier_type":"NCID"}]},"item_12_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"03014800","subitem_source_identifier_type":"ISSN"}]},"item_12_subject_20":{"attribute_name":"日本十進分類法","attribute_value_mlt":[{"subitem_subject":"490","subitem_subject_scheme":"NDC"}]},"item_12_subject_24":{"attribute_name":"NIIサブジェクト","attribute_value_mlt":[{"subitem_subject":"医学","subitem_subject_scheme":"Other"}]},"item_12_text_18":{"attribute_name":"形態","attribute_value_mlt":[{"subitem_text_value":"1575985 bytes"}]},"item_12_text_47":{"attribute_name":"資源タイプ・ローカル","attribute_value_mlt":[{"subitem_text_value":"学術雑誌論文"}]},"item_12_text_48":{"attribute_name":"資源タイプ・NII","attribute_value_mlt":[{"subitem_text_value":"Journal Article"}]},"item_12_text_49":{"attribute_name":"資源タイプ・DCMI","attribute_value_mlt":[{"subitem_text_value":"text"}]},"item_12_text_50":{"attribute_name":"資源タイプ・ローカル表示コード","attribute_value_mlt":[{"subitem_text_value":"01"}]},"item_12_text_79":{"attribute_name":"所属","attribute_value_mlt":[{"subitem_text_value":"Department of Food and Nutrition, Providence University"},{"subitem_text_value":"Faculty of Wellness Studies, Kwassui Women's College"},{"subitem_text_value":"Department of Food and Nutrition, Providence University"},{"subitem_text_value":"International Nutrition, Ochanomizu University Graduate School of Humanities and Sciences"},{"subitem_text_value":"Department of Food and Nutrition, Providence University"}]},"item_1622774516477":{"attribute_name":"出版タイプ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"open access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_abf2"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"CHAN, Yin-Ching"}],"nameIdentifiers":[{"nameIdentifier":"88962","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"HOSODA, Kazuaki"}],"nameIdentifiers":[{"nameIdentifier":"88963","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"TSAI, Chin-Ju"}],"nameIdentifiers":[{"nameIdentifier":"88964","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"YAMAMOTO, Shigeru"}],"nameIdentifiers":[{"nameIdentifier":"88965","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"WANG, Ming-Fu"}],"nameIdentifiers":[{"nameIdentifier":"88966","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2018-04-23"}],"displaytype":"detail","filename":"J of nutritional science and vitaminology52(4)_yamamoto.pdf","filesize":[{"value":"1.6 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"J of nutritional science and vitaminology52(4)_yamamoto.pdf","url":"https://teapot.lib.ocha.ac.jp/record/4850/files/J of nutritional science and vitaminology52(4)_yamamoto.pdf"},"version_id":"80da833e-dc66-4bf1-ad34-6ea64097bd04"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"oolong tea","subitem_subject_scheme":"Other"},{"subitem_subject":"green tea","subitem_subject_scheme":"Other"},{"subitem_subject":"learning and memory","subitem_subject_scheme":"Other"},{"subitem_subject":"brain degeneration","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"Favorable Effects of Tea on Reducing the Cognitive Deficits and Brain Morphological Changes in Senescence-Accelerated Mice","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Favorable Effects of Tea on Reducing the Cognitive Deficits and Brain Morphological Changes in Senescence-Accelerated Mice","subitem_title_language":"en"}]},"item_type_id":"12","owner":"17","path":["221"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2009-04-27"},"publish_date":"2009-04-27","publish_status":"0","recid":"4850","relation_version_is_last":true,"title":["Favorable Effects of Tea on Reducing the Cognitive Deficits and Brain Morphological Changes in Senescence-Accelerated Mice"],"weko_creator_id":"17","weko_shared_id":-1},"updated":"2022-12-12T06:03:24.299832+00:00"}