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In the latest issue of Food & Function: Oleic and omega-3 fatty acids buffer neuroinflammation in a scopolamine model with Alzheimer's-like features via target-level interactions. #OpenAccess from Carmen M. Claro-Cala et al @unisevilla.us.es Read now: pubs.rsc.org/en/content/a...
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Diet quality, beyond total fat, may shape the immune tone of the brain in Alzheimer's-relevant contexts. We examined whether the fatty acid profile and food matrix of high-fat diets (HFD) modulate hip...
Oleic and omega-3 fatty acids buffer neuroinflammation in a scopolamine model with Alzheimer's-like features via target-level interactions
pubs.rsc.org
Food & Function