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

Detalles Bibliográficos
Autores principales: Jennings, Amy, Cunnane, Stephen C, Minihane, Anne Marie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BMJ Publishing Group Ltd. 2020
Materias:
Analysis
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

Internet

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

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