Lactobacilli-fermented cow's milk attenuated lipopolysaccharide-induced neuroinflammation and memory impairment in vitro and in vivo
Nutritional interventions are now recommended as strategies to delay Alzheimer's disease (AD) progression. The present study evaluated the neuroprotective effect (anti-inflammation) of lactic acid bacteria (either Lactobacillus fermentum LAB9 or L. casei LABPC) fermented cow's milk (CM) ag...
| Published in: | Journal of Dairy Research |
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| Main Author: | |
| Format: | Article |
| Language: | English |
| Published: |
Cambridge University Press
2017
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| Online Access: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85042463193&doi=10.1017%2fS0022029917000620&partnerID=40&md5=baf2bf7c92612b9a151fe904217fe515 |