Comparison of the effect of three licorice varieties on cognitive improvement via an amelioration of neuroinflammation in lipopolysaccharide-induced mice.
Min Ji ChoJi Hyun KimChan Hum ParkAh Young LeeYu Su ShinJeong Hoon LeeChun Geun ParkEun Ju ChoPublished in: Nutrition research and practice (2018)
The three licorice varieties ameliorated the inflammation-induced cognitive dysfunction by down-regulating inflammatory proteins and up-regulating BDNF. These results suggest that licorice, in particular SW, could be potential therapeutic agents against cognitive impairment.