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l-Theanine, an amino acid in green tea, attenuates β-amyloid-induced cognitive dysfunction and neurotoxicity: Reduction in oxidative damage and inactivation of ERK/p38 kinase and NF-κB pathways

Erk/p38 KinaseFood Bioactive CompoundAmino AcidMedicineNeuroprotectionNeurosciencePharmacologyGreen TeaOxidative Stress