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Considerations of dietary bioactive compounds/postbiotics, foods, and cooking methods in stroke.

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Title: Considerations of dietary bioactive compounds/postbiotics, foods, and cooking methods in stroke.
Authors: Losso, Jack1 (AUTHOR) jlosso@agcenter.lsu.edu, Losso, MerryJean2 (AUTHOR)
Source: Nutritional Neuroscience. Mar2026, Vol. 29 Issue 3, p334-355.
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  Data: Considerations of dietary bioactive compounds/postbiotics, foods, and cooking methods in stroke.
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  Data: <searchLink fieldCode="AR" term="%22Losso%2C+Jack%22">Losso, Jack</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> jlosso@agcenter.lsu.edu</i><br /><searchLink fieldCode="AR" term="%22Losso%2C+MerryJean%22">Losso, MerryJean</searchLink><relatesTo>2</relatesTo> (AUTHOR)
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  Data: <searchLink fieldCode="JN" term="%22Nutritional+Neuroscience%22">Nutritional Neuroscience</searchLink>. Mar2026, Vol. 29 Issue 3, p334-355.
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        Value: 10.1080/1028415X.2025.2565310
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      – Text: English
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        PageCount: 22
        StartPage: 334
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              Text: Mar2026
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              Y: 2026
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