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.
10 – Megan W. Bourassa et al., Neuroscience Letters 625, 56–63, June 2016
Butyrate, Neuroepigenetics and the Gut Microbiome: Can a High Fiber Diet Improve Brain Health?
11 – Lei Feng et al., Journal of Alzheimer’s Disease 68, no. 1, 197–203, March 2019
The Association Between Mushroom Consumption and Mild Cognitive Impairment: A Community-Based Cross-Sectional Study in Singapore
12 – Michael D. Kalaras et al., Food Chemistry 233, 429–33, April 2017
Mushrooms: A Rich Source of the Antioxidants Ergothioneine and Glutathione
13 – M. Novak and Vaclav Vetvicka, Journal of Immunotoxicology 5, no. 1, 47–57, February 2008
β -Glucans, History, and the Present: Immunomodulatory Aspects and Mechanisms of Action
13 – Michael T. Heneka, Douglas T. Golenbock, and Eicke Latz, Nature Immunology 16, 229–36, February 2015
Innate Immunity in Alzheimer’s Disease
14 – Velta L. Sparnins, George Barany, and Lee W. Wattenberg, Carcinogenesis 9, no. 1, 131–34, February 1988
Effects of Organosulfur Compounds from Garlic and Onions on Benzo[a]pyrene-Induced Neoplasia and Glutathione S-Transferase Activity in the Mouse
14 – Franca Bianchini and Harri Vainio, Environmental Health Perspectives 109, no. 9, 893–902, October 2001
Allium Vegetables and Organosulfur Compounds: Do They Help Prevent Cancer?
15 – Nielson T. Baxter et al., MBio 10, no. 1, e02566-18, January/February 2019
Dynamics of Human Gut Microbiota and Short-Chain Fatty Acids in Response to Dietary Interventions with Three Fermentable Fibers
16 – Bourassa et al.,
Butyrate, Neuroepigenetics
17 – Gary S. Frost et al., mBio 5, no. 3, e00853-14, May 2014