Rosmarinic acid suppresses Alzheimer's disease development by reducing amyloid β aggregation by increasing monoamine secretion.

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作者： Tomoki,Hase ^[1] ; Syun,Shishido ^[1] ; So,Yamamoto ^[1] ; Rei,Yamashita ^[1] ; Haruka,Nukima ^[1] ; Shu,Taira ^[2] ; Tsudoi,Toyoda ^[3] ; Keiko,Abe ^[3] ; Tsuyoshi,Hamaguchi ^[4] ; Kenjiro,Ono ^[5] ; Moeko,Noguchi-Shinohara ^[6] ; Masahito,Yamada ^[5] ; Shoko,Kobayashi ^[5]

作者单位： Research Center for Food Safety, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Yayoi, Bunkyo-ku, Tokyo, 113-8657, Japan. ^[1] Faculty of Food and Agricultural Sciences, Fukushima University, Kanayagawa, Fukushima, 960-1248, Japan. ^[2] Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Yayoi, Bunkyo-ku, Tokyo, 113-8657, Japan. ^[3] Group of Food Functionality Assessment, Kanagawa Institute of Industrial Science and Technology, Life Science Environment Research Center, Tonomachi, Kawasaki, Kanagawa, 210-0821, Japan. ^[4] Department of Neurology and Neurobiology of Aging, Kanazawa University Graduate School of Medical Sciences, Takara-machi, Kanazawa, 920-8640, Japan. ^[5] Division of Neurology, Department of Medicine, Showa University School of Medicine, Hatano-dai, Shinagawa-ku, Tokyo, 142-8666, Japan. ^[6] Research Center for Food Safety, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Yayoi, Bunkyo-ku, Tokyo, 113-8657, Japan. ashoko@mail.ecc.u-tokyo.ac.jp. ^[7]