Lactobacilli-fermented cow's milk attenuated lipopolysaccharide-induced neuroinflammation and memory impairment in vitro and in vivo

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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...

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Bibliographic Details
Published in:	Journal of Dairy Research
Main Author:	Musa N.H.; Mani V.; Lim S.M.; Vidyadaran S.; Abdul Majeed A.B.; Ramasamy K.
Format:	Article
Language:	English
Published:	Cambridge University Press 2017
Online Access:	https://www.scopus.com/inward/record.uri?eid=2-s2.0-85042463193&doi=10.1017%2fS0022029917000620&partnerID=40&md5=baf2bf7c92612b9a151fe904217fe515

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