High use of non-hydrogenated plant source oils and mayonnaise sauce increase the risk of Parkinson disease.

Autor: Kheirouri, Sorayya1 (AUTHOR) Kheirouris@tbzmed.ac.ir, Alizadeh, Mohammad2 (AUTHOR) mdalizadeh@tbzmed.ac.ir, Keramati, Majid1 (AUTHOR)
Zdroj: Nutritional Neuroscience. Aug2024, Vol. 27 Issue 8, p849-856. 8p.
Databáze: Academic Search Ultimate
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