lactobacillus casei fermented cow's milk

Lactobacillus casei fermented cow's milk is a nutritional intervention being investigated for its neuroprotective effects, particularly in attenuating neuroinflammation and memory impairment. Studies have shown its ability to reduce lipopolysaccharide-induced memory deficits in mice. Its mechanism of action involves anti-inflammatory and antioxidative activities, including the inhibition of acetylcholinesterase (AChE), reduction of pro-inflammatory cytokines, and enhancement of antioxidant enzymes like superoxide dismutase (SOD), glutathione (GSH), and glutathione peroxidase (GPx), while decreasing malondialdehyde (MDA) and nitric oxide (NO) levels. It is considered a functional food or nutraceutical with potential applications in conditions like Alzheimer's disease.