A dieta da mente David Perlmutter

19. Christine Zioudrou et al., “Opioid Peptides Derived om Food Proteins
(the Exorphins)”. The Journal of Biological Chemistry, v. 254, n. 7, pp. 2446-9, 10 abr.
1979.
20. Wil​li​am Da​vis, op. cit.
21. Disponível em: . Acesso em: 20
jan. 2014.
3. CUI​DA​DO, “CAR​BO​Ó​LI​COS” E “GOR​DU​RO​FÓ​BI​COS”: A
SUR​PREEN​DEN​TE VER​DA​DE SO​BRE OS AMI​GOS E INI​MI​GOS DO SEU
CÉ​RE​BRO
1. Craig Weller, disponível em: . Acesso em:
20 jan. 2014.
2. Roberts et al., “Relative Intake of Macronutrients Impacts Risk of Mild
Cog​ni​ti​ve Im​pair​ment or De​men​tia”. Ver nota 2, cap. 1.
3. M. Mulder et al., “Reduced Levels of Cholesterol, Phospholipids, and
Fatty Acids in Cerebrospinal Fluid of Alzheimer Disease Patients ARE Not
Related to Apolipoprotein E4”. Alzheimer Disease Associated Disorders, v. 12, n. 3, pp.
198-203, set. 1998.
4. P. Barberger-Gateau et al., “Dietary Patterns and Risk of Dementia: The
Three-City Co​hort Study”. Neu​ro​logy, v. 69, n. 20, pp. 1921-30, 13 nov. 2007.
5. P. M. Kris-Etherton et al., “Polyunsaturated Fatty Acids in the Food
Chain in the United States”. American Journal of Clinical Nutrition, v. 71, n. 1, jan.
2000. Ver também: .
Aces​so em: 20 jan. 2014.
6. Rebecca West et al., “Better Memory Functioning Associated with
Higher Total and Low-Density Lipoprotein Cholesterol Levels in Very Elderly
Subjects Without the Apolipoprotein E4 Allele”. American Journal of Geriatric
Psy​chi​a​try, v. 16, n. 9, pp. 781-5, set. 2008.
7. L. M. De Lau et al., “Serum Cholesterol Levels and the Risk of
Parkinson’s Disease”. American Journal of Epidemiology, v. 164, n. 10, pp. 998-1002, 15
nov. 2006.