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.
52 – Stefania Rigacci and Massimo Stefani, International Journal of Molecular Sciences 17, no. 6, 843, June 2016
Nutraceutical Properties of Olive Oil Polyphenols. An Itinerary from Cultured Cells through Animal Models to Humans
52 – Elisabetta Lauretti, Luigi Iuliano, and Domenico Praticò, Annals of Clinical and Translational Neurology 4, no. 8, 564–74, August 2017
Extra-Virgin Olive Oil Ameliorates Cognition and Neuropathology of the 3xTg Mice: Role of Autophagy
52 – Sue Radd et al., American Journal of Clinical Nutrition 107, no. 3, 389–404, March 2018
Effect of the Mediterranean Diet on Cognition and Brain Morphology and Function: A Systematic Review of Randomized Controlled Trials
52 – Almudena Sanchez-Villegas et al., Nutritional Neuroscience 14, no. 5, 195–201, September 2011
The Effect of the Mediterranean Diet on Plasma Brain-Derived Neurotrophic Factor (BDNF) Levels: The PREDIMED-NAVARRA Randomized Trial
53 – Hicham Berrougui, Souad Ikhlef, and Abdelouahed Khalil, Evidence-Based Complementary and Alternative Medicine 2015, 208062, October 2015
Extra Virgin Olive Oil Polyphenols Promote Cholesterol Efflux and Improve HDL Functionality
53 – Olga Castañer et al., American Journal of Clinical Nutrition 95, no. 5, 1238–44, May 2012
Protection of LDL from Oxidation by Olive Oil Polyphenols Is Associated with a Downregulation of CD40-Ligand Expression and Its Downstream Products in Vivo in Humans
54 – Kristen Michaelis, Food Renegade, January 1, 2019
Your Extra-Virgin Olive Oil Is Fake
55 – Allouche Yosra et al., Journal of Agricultural and Food Chemistry 55, no. 23, 9646–54, December 2007
How Heating Affects Extra Virgin Olive Oil Quality Indexes and Chemical Composition
55 – Xueqi Li et al., Journal of Food Chemistry and Nutrition 4, no. 1, 2016
Changes In Chemical Compositions of Oil Under Different Heating Temperatures Similar to Home Cooking
56 – Lucía Redondo-Cuevas, Gloria Castellano, and Vassilios Raikos, International Journal of Food Science and Technology 51, no. 11, 2422–28, November 2017