Polyphenols from Brazilian native Myrtaceae fruits and their potential health benefits against obesity and its associated complications (2018)
- Authors:
- Autor USP: RODRIGUEZ, MARIA INES GENOVESE - FCF
- Unidade: FCF
- DOI: 10.1016/j.cofs.2018.01.001
- Subjects: MYRTALES; OBESIDADE
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Current Opinion in Food Science
- ISSN: 2214-7993
- Volume/Número/Paginação/Ano: v. 19, p. 42-49, 2018
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
PESTANA, Carlos M. Donado et al. Polyphenols from Brazilian native Myrtaceae fruits and their potential health benefits against obesity and its associated complications. Current Opinion in Food Science, v. 19, p. 42-49, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.cofs.2018.01.001. Acesso em: 29 mar. 2024. -
APA
Pestana, C. M. D., Moura, M. H. C., Araújo, R. L. de, Santiago, G. de L., Barros, H. R. de M., & Genovese, M. I. (2018). Polyphenols from Brazilian native Myrtaceae fruits and their potential health benefits against obesity and its associated complications. Current Opinion in Food Science, 19, 42-49. doi:10.1016/j.cofs.2018.01.001 -
NLM
Pestana CMD, Moura MHC, Araújo RL de, Santiago G de L, Barros HR de M, Genovese MI. Polyphenols from Brazilian native Myrtaceae fruits and their potential health benefits against obesity and its associated complications [Internet]. Current Opinion in Food Science. 2018 ; 19 42-49.[citado 2024 mar. 29 ] Available from: https://doi.org/10.1016/j.cofs.2018.01.001 -
Vancouver
Pestana CMD, Moura MHC, Araújo RL de, Santiago G de L, Barros HR de M, Genovese MI. Polyphenols from Brazilian native Myrtaceae fruits and their potential health benefits against obesity and its associated complications [Internet]. Current Opinion in Food Science. 2018 ; 19 42-49.[citado 2024 mar. 29 ] Available from: https://doi.org/10.1016/j.cofs.2018.01.001 - Isoflavonas en soya y productos de soja: efecto del procesamiento
- Soy protein ingredients as isoflavone sources for functional foods
- Phenolic compounds and antioxidant activity of seed and skin extracts of red grape (Vitis vinifera and Vitis labrusca) pomace from Brazilian winemaking
- Chronic ingestion of cupuassu and cocoa nibs promotes a positive effect on antioxidant status and lipidic profile in diabetic rats
- Caracterização do fruto do cambuci proveniente de diferentes regiões de São Paulo
- Potencial do suco de jabuticaba (Myciaria cauliflora Berg.) no controle da glicemia pós prandial
- Hot air drying and lyophilization of camu-camu fruit(Myrciaria dubia Mc. vaugh): effect on antioxidant capacity and proanthocyanidins content
- Acceptance of exotic brazilian fruit juices: Cambuci (Campomanesia phaeaberg.), cagaita (Eugenia dysenterica DC.), passion fruit (Passiflora tenuifila killip ), cupuaçu (Theobroma grandiflorum schum), camucamu (Myrciaria dubia mc. vaugh),araçá ( Psidium guineensis sw.) and jabuticaba ( Myciaria cauliflora berg.)
- Characterization and effect of clarified araçá (Psidium guineenses Sw.) juice on postprandial glycemia in healthy subjects
- Dried camu-camu (Myrciaria dubia H.B.K McVaugh) industrial residue: a bioactive-rich Amazonian powder with functional attributes
Informações sobre o DOI: 10.1016/j.cofs.2018.01.001 (Fonte: oaDOI API)
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas