Reducing dietary advanced glycation end products to slow progression of cognitive decline and Alzheimer’s disease
Did you know that “Higher intake of dietary AGEs is closely linked to increased risk and faster progression of Alzheimer’s disease (AD)” as “…increased oxidation can contribute to neuronal cell death, lower brain volume, and can increase neurodegeneration.”
Click on the the picture above or the “Learn More” button below to read the full article as written by Dr. Steve Blake, Catherine Blake, Dr. Thomas Harding, Dr. Panida Piboolnurak, Dr. Patricia Borman, Maile Harding, Luciana Baroni, and Dean Sherzai, as published in the November 2023 issue of
Our article is being read all over the world!!
Big Mahalo & Happy New Year to all our coauthors.
