LEXINGTON, Ky. (Jan. 8, 2020) — New research shows that the microorganisms in our gut could help protect brain cells from damage caused by inflammation after a stroke.
The study, published in the Journal of Neuroscience by researchers from the Ludwig Maximilian University of Munich, University of Kentucky’s College of Medicine and University of Texas Southwestern Medical Center reveals that supplementing the body’s short chain fatty acids could improve stroke recovery.
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