Genius Foods

(John Hannent) #1

  1. G. Spiteller and M. Afzal, “The Action of Peroxyl
    Radicals, Powerful Deleterious Reagents, Explains Why
    Neither Cholesterol nor Saturated Fatty Acids Cause
    Atherogenesis and Age-Related Diseases,” Chemistry
    20, no. 46 (2014): 14298–345.

  2. T. L. Blasbalg et al., “Changes in Consumption of
    Omega-3 and Omega-6 Fatty Acids in the United States
    During the 20th Century,” American Journal of Clinical
    Nutrition 93, no. 5 (2011): 950–62.

  3. Sean O’Keefe et al., “Levels of Trans Geometrical
    Isomers of Essential Fatty Acids in Some
    Unhydrogenated US Vegetable Oils,” Journal of Food
    Lipids 1, no. 3 (1994): 165–76.

  4. A. P. Simopoulos, “Evolutionary Aspects of Diet: The
    Omega-6/Omega-3 Ratio and the Brain,” Molecular
    Neurobiology 44, no. 2 (2011): 203–15.

  5. Janice Kiecolt-Glaser et al., “Omega-3 Supplementation
    Lowers Inflammation and Anxiety in Medical Students:
    A Randomized Controlled Trial,” Brain, Behavior, and
    Immunity 25, no. 8 (2011): 1725–34.

  6. Lon White et al., “Prevalence of Dementia in Older
    Japanese-American Men in Hawaii: The Honolulu-Asia
    Aging Study,” Journal of the American Medical
    Association 276, no. 12 (1996): 955–60.

  7. D. S. Heron et al., “Lipid Fluidity Markedly Modulates
    the Binding of Serotonin to Mouse Brain Membranes,”
    Proceedings of the National Academy of Sciences 77,
    no. 12 (1980): 7463–67.

  8. A. Veronica Witte et al., “Long-Chain Omega-3 Fatty
    Acids Improve Brain Function and Structure in Older

Free download pdf