Through long-term research, Prof.Liu Xuebo’s team from College of Food Science and Engineering first discovered that Chicoric acid could prevent memory impairment and cognitive impairment. Recently, the research result was published online in the FASEB Journal, receiving praise and attention from the international research community.

Doctoral student Liu Qian, guided by Prof.Liu Xuebo, was the first author of the paper, with Northwest A&F University as the first signature institution. The research was funded by National Natural Science Foundation of China, National Key Research & Development Projects and Northwest A&F University Outstanding Youth Training Project.

Link to the original:http://www.fasebj.org/content/early/2016/12/22/fj.201601071R.abstract
Link to related reports:https://www.sciencedaily.com/releases/2017/01/170110120602.htm
　　                            http://www.nutraingredients-asia.com/Research/Chicory-extract-found-to-improve-memory-loss-in-mice-China-study
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Translated by: Ruan Shuling 
Proofread by: Zhang Xiaorong