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AuthorMohammed, Sawsan
AuthorQoronfleh, M. Walid
Available date2024-01-21T07:16:08Z
Publication Date2023
Publication NameInternational Journal of Nutrition, Pharmacology, Neurological Diseases
CitationMohammed, Sawsan1; Qoronfleh, M. Walid2. Book review: food and brain health. International Journal of Nutrition, Pharmacology, Neurological Diseases 13(4):p 276-277, October-December 2023. | DOI: 10.4103/ijnpnd.ijnpnd_52_22
ISSN2231-0738
URIhttps://journals.lww.com/ijnp/fulltext/2023/13040/book_review__food_and_brain_health.11.aspx
URIhttp://hdl.handle.net/10576/50942
AbstractIn 2014, a book entitled “Food and Brain Health” was published by a reputable US-based publisher Nova Science Publishers, Inc, New York. The book is authored and edited by a group of scientists, Dr Musthafa Mohamed Essa of Sultan Qaboos University, Dr Mushtaq A. Memon of Washington State University, and Dr Mohammed Akbar of US NIH-NIAAA. This book is unique as it addresses the role of food bioactive ingredients in the prevention and potential cure of various brain-related or neurodegenerative diseases, such as Alzheimer disease (AD), Parkinson disease(PD), aging, and other neuronal dysfunctions. Accumulated evidence suggests that naturally occurring phytochemicals, such as polyphenolic antioxidants found in fruits, vegetables, herbs, and nuts, may protect against neurodegeneration and improve memory, cognition, and other brain functions.
Languageen
PublisherWolters Kluwer
Subjectfood
brain health
TitleBook review: food and brain health
TypeBook Review
Pagination276-277
Issue Number4
Volume Number13
ESSN2231-2722
dc.accessType Open Access


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