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Several previous studies also reported an increase in peripheral lipid and protein oxidation in AD and MCI patients [35

X Dai reports support for the present manuscript from the Institute for Health Metrics and Evaluation (IHME)

The probiotic bacteria produced during fermentation are not destroyed by stomach acid as efficiently as some heat-killed cultures, making naturally fermented kvass a practical source of live organisms

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Dysregulated pH: a perfect storm for cancer progression

Plant Cell and Environ