Умный ген. Какая еда нужна нашей ДНК

309. Lipid peroxidation by “free” iron ions and myoglobin as affected by dietary antioxidants in simulated gastric fluids, / Agric Food Chem, May 4, 2005, 53(9):3383-90, www.ncbi.nlm.nih.gov/ pubmed/15853376

310. Linoleic acid, a dietary n-6 polyunsaturated fatty acid, and the aetiology of ulcerative colitis: a nested case-control study within a European prospective cohort study, Gut, December 2009, 58(12): 1606-11, doi 10.1136/gut.2008.169078, epub July 2009.

311. “Owing to the fact that DHA has a higher number of double bonds compared with AA, DHA is more susceptible to free radical-mediated oxidation,” from page 34 of Omega-3 Fatty Acids in Brain and Neurological Health, edited by Ronald Ross Watson, Fabien De Meester, Academic Press, 2014, Elsevier.

312. Oxidation of marine omega-3 supplements and human health, Benjamin В Albert, 1, David Cameron-Smith, 1, Paul L Hofman, 1, 2, and Wayne S Outfield, 1,2, BioMed Research International, vol. 2013, 2013, article ID 464921, 8 pages, www.dx.doi.org/10.1155/2013/464921

313. Formation of malondialdehyde (MDA), 4-hydroxy-2-hexenal (HHE) and 4-hydroxy-2-nonenal (HNE) in fish and fish oil during dynamic gastrointestinal in vitro digestion, Food Fund, February 17, 2016, 7(2):1176-87.

314. Association of proton pump inhibitors with risk of dementia, JAMA Neurol, published online February 15, 2016.

315. Brain Maker: The Power of Gut Microbes to Heal and Protect Your Brain-For Life, David Perlmutter, Little, Brown, April 28, 2015, from Gut: The Inside Story of Our Body’s Most Underrated Organ, Greystone Books.

316. Obese-type gut microbiota induce neurobehavioral changes in the absence of obesity, Bruce-Keller AJ, Biol Psychiatry, April 1, 2015, 77(7):607-15.

317. Там же.

318. Там же.

319. Effect of intestinal microbial ecology on the developing brain, Douglas-Escobar M, JAMA Pediatr, April 2013, 167(4):374-9.

320. Aust NZ J Psychiatry, December 2011, 45(12): 1023-5, Probiotics in the treatment of depression: science or science fiction? Dinan TG.

321. Intestinal microbiota, probiotics and mental health, from Metchnikoff to modern advances, part III, Convergence toward clinical trials, Alison C Bested, Gut Pathog, 2013, 5: 4.

322. The role of gut microbiota in the gut-brain axis: current challenges and perspectives, Chen X, Protein Cell, June 2013, 4(6):403-14.

323. Obese-type gut microbiota induce neurobehavioral changes in the absence of obesity, Bruce-Keller AJ, Biol Psychiatry, April 1, 2015, 77(7):607-15.

324. Ингредиенты для питания контрольной группы: file:///Users/cateshanahan/Down-loads/product_data_D 12450B.pdf, ингредиенты для питания группы с большим содержанием жира: file:///Users/cateshanahan/Downloads/product_data_D 1245l.pdf.

325. Oxidation stability and fatty acid composition of selected storage and structural lipids: influence of different high fat diet compositions. The combination of sunflower oil and lard resulted in the highest amount of oxidation, compared to butter, lard, and partially hydrogenated oil, Nahrung, 1988, 32(4):365-74.

326. Mitochondrial formation of reactive oxygen species, Julyio F Turrens, Journal of Physiology,

 October 2003.

327. Chronic n-3 polyunsaturated fatty acid deficiency alters dopamine vesicle density in the rat frontal cortex, Luc Zimmer, Neuroscience Letters 284,1–2 (2000): 25–28.

328. Curr Neuropharmacol, March 2014, 12(2): 140–147, Oxidative stress and psychological disorders: «Мозг, обладающий способностью поглощать большие объемы кислорода и вырабатывать свободные радикалы, считается особенно уязвимым для окислительного стресса». www.ncbi.nlm.nih.gov/pmc/articles/PMC3964745/

329. Curr Neuropharmacol, March 2009, 7(1): 65–74, Oxidative stress and neuro degenerative diseases: a review of upstream and downstream antioxidant therapeutic options.

330. Curr Neuropharmacol, March 2014, 12(2): 140–147, Oxidative stress and psychological disorders.

331. Toxicity of oxidized fats II: tissue levels of lipid peroxides in rats fed a thermally oxidized corn oil diet. «В мозге содержится более высокий уровень липидпероксидов после употребления в пищу масла, несколько раз окисленного нагреванием».

332. Peroxyl radicals: inductors of neurodegenerative and other inflammatory diseases, their origin and how they transform cholesterol, phospholipids, plasmalogens, polyunsaturated fatty acids, sugars, and proteins into deleterious products, Spiteller G, Free Radic Biol Med, August 1, 2006, 41(3):362-87.