内分泌
词汇介绍
拓展阅读
解析
brain-derived
释 义 脑源性
例 句 The gene controls a protein called brain-derived neurotrophic factor, which affects memory.这个基因控制一种影响记忆力的被称为脑源性神经营养因子的蛋白质。
neurotrophic 英/,njuərəu'trɔfik/
释 义 adj. 神经营养的；亲神经的；向神经的
例 句 They discovered that animals living in the enriched environment had higher levels of a protein called brain-derived neurotrophic factor (BDNF).他们发现生活在复杂环境下的小白鼠有一种名叫脑源性神经营养因子（BDNF）的蛋白质水平较高。
factor 英 /ˈfæktə(r)/ 美 /ˈfæktər/
释 义 n. 因素；要素；[物] 因数；代理人
vi. 做代理商
vt. 把…作为因素计入；代理经营；把…分解成
例 句 But this cannot be the only factor.但这不可能是唯一的因素。
概述
复制标题亚慢性食用黑巧克力可增强认知功能并释放神经生长因子: 一项平行组随机试验
发表时间：2019-11-16
影响因子：4.2
作者： Eri Sumiyoshi
期刊：Nutrients
Theobromine is the primary methylxanthine found in products made from cacao (Theobroma cacao). We previously reported that theobromine acts as a phosphodiesterase inhibitor that increases intracellular cyclic adenosine monophosphate (cAMP) levels and permeates through the blood–brain barrier. Furthermore, cAMP signaling essentially influences the brain mechanism that mediates neural wiring and cognitive processes. An increase in intracellular cAMP level activates the cAMP-response element-binding protein (CREB), which in turn, leads to the expression of the brain-derived neurotrophic factor (BDNF), one of the neurotrophins that mediates neuronal functions such as learning and memory. We also recently showed that theobromine-fed mice and rats performed better in memory tasks in a CREB/BDNF pathway-dependent manner. Chocolate consumption—including dark chocolate—has recently increased around the world. In particular, dark chocolate has become very popular as it contains high concentrations of cacao and may have more beneficial effects on human health compared with normal or milk chocolate. The cacao content variability (50% to 85%) can generate a one- to seven-fold difference in the epicatechin and catechin content of chocolate, and the epicatechin content has been reported to vary from 4.4 mg per 40 g (50% cacao) to 31.7 mg per 40 g (85% cacao). Theobromine content also varies, from 75 mg per 50 g in milk chocolate (30% cacao) to 220 mg per 50 g in dark chocolate. In contrast, white chocolate is a cacao-free chocolate and contains few flavonoids and methylxanthine. The taste of white chocolate is not as bitter as that of cacao-based chocolate.
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