References
The End of Alzheimer’s Program – Dale E. Bredesen, M.D. References
Following is a list of references from the book, The End of Alzheimer’s Program, published by Avery/Random House. Due to the length of the text, these references could not be included in the print version, and therefore are listed below.
1 – Aimee N. Winter et al., Oxidative Medicine and Cellular Longevity 2017, 6297080, June 2017
Comparison of the Neuroprotective and Anti-Inflammatory Effects of the Anthocyanin Metabolites, Protocatechuic Acid and 4-Hydroxybenzoic Acid
2 – Richard Hoffman and Mariette Gerber, Nutrients 7, no. 9, 7925–64, September 2015
Food Processing and the Mediterranean Diet
2 – Sushma Subramanian, Scientific American, March 31, 2009
Fact or Fiction: Raw Veggies are Healthier Than Cooked Ones
3 – Glycemic Index Foundation, accessed November 27, 2019
About Glycemic Index
4 – Catherine Feart et al., The Journals of Gerontology Series A Biological Sciences and Medical Sciences 71, no. 5, 683–88, August 2015
Plasma Carotenoids Are Inversely Associated With Dementia Risk in an Elderly French Cohort
4 – Jin-Young Min and Kyoung-Bok Min, Dementia and Geriatric Cognitive Disorders 37, no. 3–4, 246–56, November 2013
Serum Lycopene, Lutein and Zeaxanthin, and the Risk of Alzheimer’s Disease Mortality in Older Adults
5 – Martha Clare Morris et al., Neurology 90, no. 3, e214–e222, December 2017
Nutrients and Bioactives in Green Leafy Vegetables and Cognitive Decline: Prospective Study
6 – David Smith and Helga Refsum, Annual Review of Nutrition 36, no. 1, 211–39, July 2016
Homocysteine, B Vitamins, and Cognitive Impairment
7 – Michael Greger and Gene Stone, (New York: Flatiron Books), 2015
How Not to Die: Discover the Foods Scientifically Proven to Prevent and Reverse Disease
8 – Satnam Lidder and Andrew J. Webber, British Journal of Clinical Pharmacology 75, no. 3, 677–96, March 2013