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Can nutrition support healthy cognitive ageing and reduce dementia risk?
Amy Jennings and colleagues describe the evidence and potential for food and food bioactive components to reduce the population prevalence of dementia
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
BMJ Publishing Group Ltd.
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7318880/ https://www.ncbi.nlm.nih.gov/pubmed/32591407 http://dx.doi.org/10.1136/bmj.m2269 |