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G. P. Lim, T. Chu, F. Yang, W. Beech, S. A. Frautschy and G. M. Cole, “The Curry Spice Curcumin Reduces Oxidative Damage and Amyloid Pathology in an Alzheimer Transgenic Mouse,” Journal of Neuroscience, Vol. 21, No. 21, 2001, pp. 8370-8377.

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