The production of harmful free radicals (H-FRs), especially those with oxygen or nitrogen
atoms, depends on both internal and environmental causes. The negative effects of H-FRs …

It is expected that the world population will reach 9 billion by 2050. Thus, meat, dairy or plant-
based protein sources will fail to meet global demand. New solutions must be offered to find …

Background The current study aims to examine association of dietary live microbes and
nondietary prebiotic/probiotic intake with cognitive function among older US adults …

Ageing is inevitable and poses a universal challenge for all living organisms, including
humans. The human body experiences rapid cell division and metabolism until …

This systematic review analyzes monosodium glutamate (MSG) in the Alzheimer's disease-
like condition to enhance translational research. Our review seeks to understand how MSG …

The strong association between gut microbiota (GM) and brain functions such as mood,
behaviour, and cognition has been well documented. Gut-brain axis is a unique bidirectional …

Based on the high nutrients of oat and the demand of health-conscious consumers for value-
added and functional foods, fermented oat beverages have great market prospects. This …

In recent years, scientists have been particularly interested in the gut–brain axis, as well as
the impact of probiotics on the nervous system. This has led to the creation of the concept of …

Alzheimer's disease (AD) currently lacks effective treatments, making prevention a critical
focus. While accumulating evidence supports that plant-based fermented foods may …

Fermented food is commonly viewed as healthy, mostly due to its probiotic and digestion-
enhancing properties and recently it has been examined with regard to the development of …