A Review of Fermented Foods with Beneficial Effects on Brain and Cognitive Function.

Kim, Binna; Hong, Veronica Minsu; Yang, Jeongwon; Hyun, Heejung; Im, Jooyeon Jamie; Hwang, Jaeuk; Yoon, Sujung; Kim, Jieun E.

Afiliación

Kim B; Interdisciplinary Program in Neuroscience, College of Natural Sciences, Seoul National University, Seoul 08826, Korea; Ewha Brain Institute, Ewha Womans University, Seoul 03760, Korea.
Hong VM; Ewha Brain Institute, Ewha Womans University, Seoul 03760, Korea; Department of Brain and Cognitive Sciences, Ewha Womans University, Seoul 03760, Korea.
Yang J; Ewha Brain Institute, Ewha Womans University, Seoul 03760, Korea; Department of Brain and Cognitive Sciences, Ewha Womans University, Seoul 03760, Korea.
Hyun H; Ewha Brain Institute, Ewha Womans University, Seoul 03760, Korea; Department of Brain and Cognitive Sciences, Ewha Womans University, Seoul 03760, Korea.
Im JJ; Interdisciplinary Program in Neuroscience, College of Natural Sciences, Seoul National University, Seoul 08826, Korea; Ewha Brain Institute, Ewha Womans University, Seoul 03760, Korea.
Hwang J; Department of Psychiatry, Soon Chun Hyang University Hospital, Seoul 04401, Korea.
Yoon S; Ewha Brain Institute, Ewha Womans University, Seoul 03760, Korea; Department of Brain and Cognitive Sciences, Ewha Womans University, Seoul 03760, Korea.
Kim JE; Ewha Brain Institute, Ewha Womans University, Seoul 03760, Korea; Department of Brain and Cognitive Sciences, Ewha Womans University, Seoul 03760, Korea.

Prev Nutr Food Sci ; 21(4): 297-309, 2016 Dec.

Article en En | MEDLINE | ID: mdl-28078251