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Tryptophan-related dipeptides in fermented dairy products suppress microglial activation and prevent cognitive decline
The rapid growth in aging populations has made prevention of age-related memory decline and dementia a high priority. Several epidemiological and clinical studies have concluded that fermented dairy products can help prevent cognitive decline; furthermore, intake of Camembert cheese prevents microgl...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Impact Journals
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6555451/ https://www.ncbi.nlm.nih.gov/pubmed/31121563 http://dx.doi.org/10.18632/aging.101909 |