N-3 fatty acids and statins reduce total cholesterol and triacylglicerol without increase oxidative stress in moderately hyperlipidemic women (2009)
- Authors:
- Autor USP: CASTRO, INAR ALVES DE - FCF
- Unidade: FCF
- Subjects: ESTRESSE OXIDATIVO; ÁCIDOS GRAXOS OMEGA 3; DOENÇAS CARDIOVASCULARES; HIPERCOLESTEROLEMIA
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Brazilian Journal of Pharmaceutical Sciences
- Volume/Número/Paginação/Ano: v. 45, suppl. 1, p.65 res. FCF126, 2009
- Conference titles: Science and Pharmaceutical Technology Meeting of the Faculty of the Pharmaceutical Sciences of the University of São Paulo
-
ABNT
CASTRO, Natália Pinheiro de; CARRAPEIRO, Mariana de Magalhães; CASTRO, Inar Alves de. N-3 fatty acids and statins reduce total cholesterol and triacylglicerol without increase oxidative stress in moderately hyperlipidemic women. Brazilian Journal of Pharmaceutical Sciences[S.l: s.n.], 2009. -
APA
Castro, N. P. de, Carrapeiro, M. de M., & Castro, I. A. de. (2009). N-3 fatty acids and statins reduce total cholesterol and triacylglicerol without increase oxidative stress in moderately hyperlipidemic women. Brazilian Journal of Pharmaceutical Sciences. São Paulo. -
NLM
Castro NP de, Carrapeiro M de M, Castro IA de. N-3 fatty acids and statins reduce total cholesterol and triacylglicerol without increase oxidative stress in moderately hyperlipidemic women. Brazilian Journal of Pharmaceutical Sciences. 2009 ; 45 65 res. FCF126. -
Vancouver
Castro NP de, Carrapeiro M de M, Castro IA de. N-3 fatty acids and statins reduce total cholesterol and triacylglicerol without increase oxidative stress in moderately hyperlipidemic women. Brazilian Journal of Pharmaceutical Sciences. 2009 ; 45 65 res. FCF126. - Effect of lycopene on lipid profiles and oxidative status in rats supplemented with omega 3 fatty acids
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- Chemometric characterization of red wines from Brazil, Chile and Argentine based on retail price, color, sensory properties and antioxidant activity
- Brazil nut lipid oxidation analysis by chemical and sensory evaluation
- Optimization of oil oxidation by response surface methodology and the application of this model to evaluate antioxidants
- Oxidative stability of functional phytosterol-enriched dark chocolate
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