Effect of lycopene on lipid profiles and oxidative status in rats supplemented with omega 3 fatty acids (2006)
- Authors:
- Autor USP: CASTRO, INAR ALVES DE - FCF
- Unidade: FCF
- Subjects: OXIDAÇÃO; GORDURAS NA DIETA; ANTIOXIDANTES; PLASMA; RATOS
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Resumos
- Conference titles: Simpósio Internacional de Iniciação Científica da Universidade de São Paulo - SIICUSP
-
ABNT
CARRAPEIRO, Mariana Magalhães e GONÇALVES, Renata Castro e CASTRO, Inar Alves de. Effect of lycopene on lipid profiles and oxidative status in rats supplemented with omega 3 fatty acids. 2006, Anais.. São Paulo: USP, 2006. . Acesso em: 26 jul. 2024. -
APA
Carrapeiro, M. M., Gonçalves, R. C., & Castro, I. A. de. (2006). Effect of lycopene on lipid profiles and oxidative status in rats supplemented with omega 3 fatty acids. In Resumos. São Paulo: USP. -
NLM
Carrapeiro MM, Gonçalves RC, Castro IA de. Effect of lycopene on lipid profiles and oxidative status in rats supplemented with omega 3 fatty acids. Resumos. 2006 ;[citado 2024 jul. 26 ] -
Vancouver
Carrapeiro MM, Gonçalves RC, Castro IA de. Effect of lycopene on lipid profiles and oxidative status in rats supplemented with omega 3 fatty acids. Resumos. 2006 ;[citado 2024 jul. 26 ] - Effect of resveratrol or red wine on oxidative stress biomarkers associated with atherosclerosis in LDL-r-KO mice
- Oxidative stability of edible oils containing different types of omega-3 fatty acids
- Statin dose reduction by complementary diet therapy: a pilot study
- Effect of long-term consumption of partially oxidized N6 fatty acids on atherosclerosis in ldlr-/- mice
- Oxidation products from omega-3 and omega-6 fatty acids during a simulated shelf life of edible oils
- Assessing the association between phenolic compounds and the antioxidant activity of Brazilian red wines using chemometrics
- Biomarkers of oxidative stress in humansand rats supplemented with eicosapentaenoic and docosahexaenoic fatty acids
- Functional properties of protein and polysaccharide mixtures for food application optimized by response surface methodology
- Free radical scavenger and antioxidant capacity correlation of tocopherol and trolox measured by three in vitro methodologies
- Avaliação da estabilidade de salsichas contendo uma mistura de proteínas de soja e pectina com alto grau de metoxilação como agente emulsificante
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
