High use of non-hydrogenated plant source oils and mayonnaise sauce increase the risk of Parkinson disease

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Source: Nutritional Neuroscience - November 24, 2023 Category: Nutrition Authors: Sorayya KheirouriMohammad AlizadehMajid Keramatia Department of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iranb Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, IranSorayya Kheirouri received B.S. in biology (1994) Source Type: research