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Description
Liu M, Han Q, Yang J
Sour taste increases swallowing and prolongs hemodynamic responses in the cortical swallowing network
May Lower Stroke Risk It has neuroprotective qualities that help to reduce the risk of stroke
These results show the natural intervention amplifying the effect of the conventional intervention
But levels of the compound it is made from, L-carnitine, decline with age
Some patients appeared to improve on amantadine, but others did not, and side effects (such as insomnia and nausea) were noted
