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52. Bogani, P., et al. “Postprandial Anti-Inflammatory and Antioxidant Effects of Extra Virgin Olive Oil.” Atherosclerosis 190, no. 1 (2007): 181–186.

53. Pacheco, Y. M., et al. “Minor Compounds of Olive Oil Have Postprandial Anti-Inflammatory Effects.” British Journal of Nutrition 98, no. 2 (2007): 260–263.

54. Fabiani, R., et al. “Oxidative DNA Damage Is Prevented by Extracts of Olive Oil, Hydroxytyrosol, and Other Olive Phenolic Compounds in Human Blood Mononuclear Cells and HL60 Cells.” The Journal of Nutrition 138, no. 8 (2008): 1411–1416.

55. Moreno-Luna, R., et al. “Olive Oil Polyphenols Decrease Blood Pressure and Improve Endothelial Function in Young Women with Mild Hypertension.” American Journal of Hypertension 25, no. 12 (2012): 1299–1304.

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59. См. примечание 29 выше.

60. Deutsch, L. “Evaluation of the Effect of Neptune Krill Oil on Chronic Inflammation and Arthritic Symptoms.” The Journal of the American College of Nutrition 26, no. 1 (2007): 39–48.

61. Sampalis, F., et al. “Evaluation of the Effects of Neptune Krill Oil in the Management of Premenstrual Syndrome and Dysmenorrhea.” Alternative Medicine Review 8, no. 2 (2003): 171–179.

62. Bunea, R., K. El Farrah, and L. Deutsch. “Evaluation of the Effects of Neptune Krill Oil on the Clinical Course of Hyperlipidemia.” Alternative Medicine Review 9, no. 4 (2004): 420–428.

63. Bower, B. “Human Ancestors Had Taste for Meat, Brains.” Science News, May 3, 2013, открыто по адресу www.sciencenews.org/article/human-ancestors-had-taste-meat-brains.

64. Cordain, L., et al. “Fatty Acid Analysis of Wild Ruminant Tissues: Evolutionary Implications for Reducing Diet-Related Chronic Disease.” European Journal of Clinical Nutrition 56, no. 3 (2002): 181–191.

65. Nguyen, L. N., et al. “Mfsd2a Is a Transporter for the Essential Omega-3 Fatty Acid Docosahexaenoic Acid.” Nature 509, no. 7501 (2014): 503–506; Alakbarzade, V., et al. “A Partially Inactivating Mutation in the Sodium-Dependent Lysophosphatidylcholine Transporter MFSD2A Causes a Non-Lethal Microcephaly Syndrome.” Nature Genetics 47, no. 7 (2015): 814–817; Guemez-Gamboa, A., et al. “Inactivating Mutations in MFSD2A, Required for Omega-3 Fatty Acid Transport in Brain, Cause a Lethal Microcephaly Syndrome.” Nature Genetics 47, no. 7 (2015): 809–813.

66. Bunea, R., K. El Farrah, and L. Deutsch. “Evaluation of the Effects of Neptune Krill Oil on the Clinical Course of Hyperlipidemia.” Alternative Medicine Review 9, no. 4 (2004): 420–428; “Neptune Krill Oil.” Открыто по адресу https://nutrisan-export.com/wp-content/uploads/2016/03/productinfoNKO.pdf; Batetta, B., et al. “Endocannabinoids May Mediate the Ability of (n-3) Fatty Acids to Reduce Ectopic Fat and Inflammatory Mediators in Obese Zucker Rats.” The Journal of Nutrition 139, 8 (2009): 1495–1501; Nishida, Y., et al. “Quenching Activities of Common Hydrophilic and Lipophilic Antioxidants Against Singlet Oxygen Using Chemiluminescence Detection System.” Carotenoid Science 11, no. 6 (2007): 16–20; “This Powerhouse Antioxidant Slips Through Your Cell Membranes with Ease to Help Protect Your Brain, Heart, Eyes, Lungs, Muscles, Joints, Skin, Mitochondria and More… Are You Getting Enough?” Сайт Dr. Mercola, открыто по адресу https://products.mercola.com/astaxanthin/

Глава 12

1. Miyagi, S., et al. “Longevity and Diet in Okinawa, Japan: The Past, Present and Future.” Asia Pacific Journal of Public Health 15 Suppl (2003): S3–9.

2. Willcox, D. C., et al. “The Okinawan Diet: Health Implications of a Low-Calorie, Nutrient-Dense, Antioxidant-Rich Dietary Pattern Low in Glycemic Load.” The Journal of the American College of Nutrition 28 Suppl (2009): 500s–516s.