Influence of Supplementation of Ecklonia cava Polyphenols on Learning, Memory, and Brain Fatty Acid Composition in Mice


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Abstract

Aims:The objective of this study was to determine the effects of intake of polyphenols from Ecklonia cava on spatial task performance and nervous fatty acid composition in mice fed with a high-fat diet.

Materials and Methods:Thirty mice were randomly divided into three groups; each group consisted of ten mice. The control group was fed 5% soybean oil as a fat source, whereas the high fat (HF) group was fed a 15% lard diet and the polyphenol (ECP) group was maintained on the HF diet plus 1% E. cava polyphenols.

Results:The ECP group exhibited a short escape latency and better memory retention in the Morris water maze test compared with the control and HF groups (P(<0.05). In addition, the ECP group showed a greater increase in avoidance latency than that of the HF group (P(<0.05). Moreover, the consumption of polyphenols from E. cava presented higher levels of DHA in the brain and retina (P(<0.05).

Conclusion:This study suggested the positive effects of polyphenols from E. cava on memory retention, which might be partially attributed to the increased levels of DHA in the brain.

About the authors

Jung Lee

Division of Marine Bioscience, Korea Maritime and Ocean University

Email: info@benthamscience.net

Jung Lee

Incheon Regional Office, Korea Maritime and Ocean University

Email: info@benthamscience.net

Sun Lim

Division of Marine Bioscience, Korea Maritime and Ocean University

Author for correspondence.
Email: info@benthamscience.net

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