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Nutritional influences on cognitive function: mechanisms of susceptibility
E. Leigh Gibson, Michael W. Green
Aston Research Centre for Health in Ageing
College of Health and Life Sciences
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peer-review
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Agriculture & Biology
acute effects
43%
breakfast
22%
carbohydrates
23%
cells
5%
cholesterol
13%
cognition
100%
cognitive disorders
27%
diet
26%
dieting
52%
fat intake
20%
glucocorticoids
18%
glucose
20%
history
12%
lipids
9%
long term effects
16%
meals (menu)
98%
membrane fluidity
21%
monoamines
21%
neurotransmitters
17%
nutrient content
14%
nutritional status
34%
prediction
11%
proteins
11%
secretion
11%
testing
6%
tranquilizers
22%
vitamins
30%
Medicine & Life Sciences
Anti-Anxiety Agents
18%
Arousal
16%
Breakfast
20%
Carbohydrates
29%
Child
7%
Cholesterol
12%
Cognition
67%
Cognitive Dysfunction
13%
Diet
34%
Fats
25%
Food
11%
Glucocorticoids
15%
Glucose
21%
Health
8%
History
12%
Meals
76%
Membrane Fluidity
21%
Neurotransmitter Agents
14%
Nutrients
14%
Nutritional Status
33%
Population
6%
Proteins
12%
Reaction Time
16%
Short-Term Memory
15%
Vitamins
33%