Lactobacilli-fermented cow's milk attenuated lipopolysaccharide-induced neuroinflammation and memory impairment in vitro and in vivo

Nutritional interventions are now recommended as strategies to delay Alzheimer's disease (AD) progression. The present study evaluated the neuroprotective effect (anti-inflammation) of lactic acid bacteria (either Lactobacillus fermentum LAB9 or L. casei LABPC) fermented cow's milk (CM) ag...

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Bibliographic Details
Main Authors: Lim, SM (Author), Majeed, AA (Author), Mani, V (Author), Musa, NH (Author), Ramasamy, K (Author), Vidyadaran, S (Author)
Format: Article
Language:English
Published: 2017
Subjects:
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