SHUPETCHSOMBOON, S.; THUAMPHIWTHONG, S.; ROJPAISALKIJ, P.; RUENGCHARUNGPONG , P.; ONGVASITH, N.; KITTIAMPANONTE, N.; RITRAKSA, C. Traditional Asian Fermented Foods and Neuroprotection: A Narrative Review of Evidence on Neuroinflammation, Oxidative Stress, and the Microbiota–Gut–Brain Axis. Journal of Health Science and Alternative Medicine, Bangkok, Thailand, v. 8, n. 02, p. 44–53, 2026. DOI: 10.14456/jhsam.2026.6. Disponível em: https://he01.tci-thaijo.org/index.php/jhealthscialternmed/article/view/289936. Acesso em: 16 sep. 2026.