Probiotic supplementation on cognitive and other aging-related physiological functions in middle-aged and older adults with mild cognitive impairment (PCAMCI): protocol for a randomized, triple-blinded, placebo-controlled trial
Year: 2025
Type: article
Language: en
Topic: Gut microbiota and health
Authors and affiliations:
raw_author_name: Jiani Huang
raw_affiliation_strings: Department of Nutrition and Food Hygiene, School of Public Health, Institute of Nutrition, Fudan University, 130 Dong'an Road, Shanghai, 200032, China
raw_author_name: Quan Zou
raw_affiliation_strings: Department of Nutrition and Food Hygiene, School of Public Health, Institute of Nutrition, Fudan University, 130 Dong'an Road, Shanghai, 200032, China
raw_author_name: Yue Chen
raw_affiliation_strings: Department of Nutrition and Food Hygiene, School of Public Health, Institute of Nutrition, Fudan University, 130 Dong'an Road, Shanghai, 200032, China
raw_author_name: Yutong Zuo
raw_affiliation_strings: Department of Nutrition and Food Hygiene, School of Public Health, Institute of Nutrition, Fudan University, 130 Dong'an Road, Shanghai, 200032, China
raw_author_name: Berty Ruping Song
raw_affiliation_strings: Department of Nutrition and Food Hygiene, School of Public Health, Institute of Nutrition, Fudan University, 130 Dong'an Road, Shanghai, 200032, China
raw_author_name: Shuning Li
raw_affiliation_strings: Department of Nutrition and Food Hygiene, School of Public Health, Institute of Nutrition, Fudan University, 130 Dong'an Road, Shanghai, 200032, China
raw_author_name: Chuang Han
raw_affiliation_strings: Department of Nutrition and Food Hygiene, School of Public Health, Institute of Nutrition, Fudan University, 130 Dong'an Road, Shanghai, 200032, China
raw_author_name: Haiyang Dong
raw_affiliation_strings: Department of Nutrition and Food Hygiene, School of Public Health, Institute of Nutrition, Fudan University, 130 Dong'an Road, Shanghai, 200032, China
raw_author_name: Gongshang Liu
raw_affiliation_strings: Department of Nutrition and Food Hygiene, School of Public Health, Institute of Nutrition, Fudan University, 130 Dong'an Road, Shanghai, 200032, China
raw_author_name: Zidong Zhao
raw_affiliation_strings: Department of Nutrition and Food Hygiene, School of Public Health, Institute of Nutrition, Fudan University, 130 Dong'an Road, Shanghai, 200032, China
raw_author_name: Wei Wei
raw_affiliation_strings: Laoximen Subdistrict Community Health Center, Huangpu District, Shanghai, China
raw_author_name: Zhongren Liu
raw_affiliation_strings: Laoximen Subdistrict Community Health Center, Huangpu District, Shanghai, China
raw_author_name: Jinglei Chai
raw_affiliation_strings: Laoximen Subdistrict Community Health Center, Huangpu District, Shanghai, China
raw_author_name: Sixin Xie
raw_affiliation_strings: Laoximen Subdistrict Community Health Center, Huangpu District, Shanghai, China
raw_author_name: Yunxin Wang
raw_affiliation_strings: Department of Nutrition and Food Hygiene, School of Public Health, Institute of Nutrition, Fudan University, 130 Dong'an Road, Shanghai, 200032, China
raw_author_name: Piao Hou
raw_affiliation_strings: Department of Nutrition and Food Hygiene, School of Public Health, Institute of Nutrition, Fudan University, 130 Dong'an Road, Shanghai, 200032, China
raw_author_name: Xiang Gao
raw_affiliation_strings: Department of Nutrition and Food Hygiene, School of Public Health, Institute of Nutrition, Fudan University, 130 Dong'an Road, Shanghai, 200032, China. xiang_gao@fudan.edu.cn
raw_author_name: Liang Sun
raw_affiliation_strings: Department of Nutrition and Food Hygiene, School of Public Health, Institute of Nutrition, Fudan University, 130 Dong'an Road, Shanghai, 200032, China. sun_liang@fudan.edu.cn