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논문 기본 정보

자료유형
학술저널
저자정보
Hadia Nawaz (Hanyang University) Fengjiao Cui (Hanyang University) Hyun Kyung Kim (Hanyang University) YeJin Kim (Hanyang University) Sumin Kang (Hanyang University) Hayoon Kim (Hanyang University) Jihye Jang (Hanyang University) Gwang-woong Go (Hanyang University)
저널정보
한국식품과학회 한국식품과학회지 한국식품과학회지 제54권 제5호
발행연도
2022.10
수록면
539 - 545 (7page)
DOI
10.9721/KJFST.2022.54.5.539

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초록· 키워드

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Recent evidence from clinical trials suggests that food-based anthocyanins may exert protective effects on cognition-related outcomes. This review was conducted to evaluate the effects of anthocyanin intervention on age-related changes in cognition and memory based on the published evidence. The literature was searched through the following databases including PubMed, Web of Science, EMBASE, and Cochrane library. Subsequently, 12 studies met the inclusion criteria. From these, 7 did not provide data required for the analysis. A meta-analysis of 5 studies was conducted. Cognition and memory efficacy was assessed based on the outcomes pooled from the studies. The results showed a statistically significant effect of food-based anthocyanin intervention on memory abilities in healthy and mild cognitive impairment (MCI) older adults (SMD= -0.40; 95% CI: -0.78, -0.01; p<0.05) with no heterogeneity (I²=0%). Hence, intake of foods rich in anthocyanins could improve memory abilities in older adults.

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Abstract
Introduction
Materials and Methods
Results and Discussion
Conclusion
References

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