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.
17 – Victor L. Fulgoni III, Mark Dreher, and Adrienne J. Davenport, Nutrition Journal 12, no. 1, 1–6, 2013
Avocado Consumption is Associated with Better Diet Quality and Nutrient Intake, and Lower Metabolic Syndrome Risk in US Adults: Results From the National Health and Nutrition Examination Survey (NHANES) 2001–2008
17 – Li Wang, Jennifer Fleming, and Penny Kris-Etherton, The FASEB Journal 28, supplement 1, abstract, April 2014
Avocado Consumption Decreases LDL Particle Number and Small, Dense LDL Cholesterol in Overweight and Obese Subjects
18 – Dimitrios Boskou, Journal of Experimental Food Chemistry 3, no. 123, 1–7, March 2017
Table Olives: A Vehicle for the Delivery of Bioactive Compounds
19 – Syed Haris Omar, Scientia Pharmaceutica 78, no. 2, 133–54, April–June 2010
Oleuropein in Olive and Its Pharmacological Effects
20 – Albert Hurtado et al., Food Microbiology 31, no. 1, 1–8, August 2012
Lactic Acid Bacteria from Fermented Table Olives
21 – Erica N. Story et al., Annual Review of Food Science and Technology 2010, 1–24, December 2010
An Update on the Health Effects of Tomato Lycopene
22 – Joanna Fiedor and Květoslava Burda, Nutrients 6, no. 2, 466–88, January 2014
Potential Role of Carotenoids as Antioxidants in Human Health and Disease
23 – Christopher E. Zwilling et al., NeuroImage 188, 239–51, March 2019
Nutrient Biomarker Patterns, Cognitive Function, and fMRI Measures of Network Efficiency in the Aging Brain
24 – Anna Vallverdú-Queralt et al., Food Chemistry 141, no. 4, 3365–72, December 2013
Bioactive Compounds Present in the Mediterranean Sofrito
25 – Sara Hurtado-Barroso et al., Nutrients 11, no. 4, 851, April 2019