Evidence map›Paper›PMID 30755648›Full record

ArticleScientific reports2019

Egg White Hydrolysate as a functional food ingredient to prevent cognitive dysfunction in rats following long-term exposure to aluminum.

Caroline Silveira Martinez, Caroline D C Alterman, Gema Vera, Antonio Márquez, José-A Uranga, Franck Maciel Peçanha, Dalton Valentim Vassallo, Christopher Exley, Pâmela B Mello-Carpes, Marta Miguel and 1 more

Open access · goldAbstract read
In one paragraph

Article in Scientific reports, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.

0numbers the graph read from it
0cells of the map it votes in
6citing papers in PubMed
3.8field-weighted citation impact, top 8% of its field
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

6 citing papers in PubMed, 17 citations in OpenAlex.

  1. Article
  2. Article
  3. Article
  4. Health Functions of Egg Protein.Foods (Basel, Switzerland) · 2022
    Review
  5. Article
  6. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

11 authors at 5 institutions in 3 countries.

Caroline Silveira MartinezGraduate Program in Biochemistry, Universidade Federal do Pampa, BR 472-Km 592, PO box 118. Zip Code: 97500-970, Uruguaiana, Rio Grande do Sul, Brazil.
Caroline D C AltermanGraduate Program in Biochemistry, Universidade Federal do Pampa, BR 472-Km 592, PO box 118. Zip Code: 97500-970, Uruguaiana, Rio Grande do Sul, Brazil.
Gema VeraDepartment of Ciencias Básicas de la Salud, Universidad Rey Juan Carlos, Avda. de Atenas s/n 28922, Alcorcón, Spain.
Antonio MárquezDepartment of Ciencias Básicas de la Salud, Universidad Rey Juan Carlos, Avda. de Atenas s/n 28922, Alcorcón, Spain.
José-A UrangaDepartment of Ciencias Básicas de la Salud, Universidad Rey Juan Carlos, Avda. de Atenas s/n 28922, Alcorcón, Spain.
Franck Maciel PeçanhaGraduate Program in Biochemistry, Universidade Federal do Pampa, BR 472-Km 592, PO box 118. Zip Code: 97500-970, Uruguaiana, Rio Grande do Sul, Brazil.
Dalton Valentim VassalloDepartments of Physiological Sciences, Universidade Federal do Espírito Santo and School of Medicine of Santa Casa de Misericórdia (EMESCAM), Av. Marechal Campos 1468, Zip Code: 29040-090, Vitória, Espírito Santo, Brazil.
Christopher ExleyThe Birchall Centre, Lennard-Jones Laboratories, Keele University, Staffordshire, ST5 5BG, UK.
Pâmela B Mello-CarpesGraduate Program in Biochemistry, Universidade Federal do Pampa, BR 472-Km 592, PO box 118. Zip Code: 97500-970, Uruguaiana, Rio Grande do Sul, Brazil.
Marta MiguelBioactivity and Food Analysis Laboratory, Instituto de Investigación en Ciencias de la Alimentación, Nicolás Cabrera, 9, 28049, Campus Universitario de Cantoblanco, Madrid, Spain. marta.miguel@csic.es.
Giulia Alessandra WiggersGraduate Program in Biochemistry, Universidade Federal do Pampa, BR 472-Km 592, PO box 118. Zip Code: 97500-970, Uruguaiana, Rio Grande do Sul, Brazil.
Universidade Federal do Pampa · BRUniversidad Rey Juan Carlos · ESEscola Superior de Ciências da Santa Casa de Misericórdia de Vitória · BRInstituto de Investigación en Ciencias de la Alimentación · ESKeele University · GB

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Aluminum (Al), which is omnipresent in human life, is a potent neurotoxin. Here, we have tested the potential for Egg White Hydrolysate (EWH) to protect against changes in cognitive function in rats exposed to both high and low levels of Al. Indeed, EWH has been previously shown to improve the negative effects induced by chronic exposure to heavy metals. Male Wistar rats received orally: Group 1) Low aluminum level (AlCl

Indexed as

Egg WhiteFunctional FoodAcetylcholinesteraseAluminumAnimalsAntioxidantsBehavior, AnimalBody WeightCognitive DysfunctionCyclooxygenase 2HippocampusMaleMemory, Long-TermMemory, Short-TermMicrogliaNeuroprotective AgentsAcetylcholinesteraseAluminumAntioxidantsCyclooxygenase 2Neuroprotective AgentsProtein HydrolysatesReactive Oxygen Species

Identifiers

PMID30755648
PMCPMC6372713
OpenAlexW2921527182

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.