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CyTA - Journal of Food Volume 18, 2020 - Issue 1
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Research Article

Effects of carrot puree with enhanced levels of chlorogenic acid on rat cognitive abilities and neural development

Efectos del puré de zanahoria con niveles elevados de ácido clorogénico sobre las capacidades cognitivas y desarrollo neuronal de ratas

Julieta Melissa López-Martíneza Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, San Nicolás de los Garza, Nuevo León, México;b Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Monterrey, México
,
Jesús Santana-Gálvezb Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Monterrey, MéxicoORCID Iconhttps://orcid.org/0000-0002-8766-5835
ORCID Icon,
Carlos Aguilera-Gonzáleza Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, San Nicolás de los Garza, Nuevo León, México
,
Arlette Santacruzb Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Monterrey, México
,
Carlos Abel Amaya-Guerraa Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, San Nicolás de los Garza, Nuevo León, México
&
Daniel A. Jacobo-Velázquezb Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Monterrey, MéxicoCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-9478-2570
ORCID Icon
Pages 68-75 | Received 25 Aug 2019, Accepted 20 Dec 2019, Published online: 28 Jan 2020

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