Ruiz-Miyazawa, Kenji W.; Borghi, Sergio M.; Ribeiro, Felipe A. Pinho; Ferrari, Larissa Staurengo; Fattori, Victor; Fernandes, Glaura S. A.; Casella, Antonio M.; Alves Filho, José Carlos Farias 
; Cunha, Thiago Mattar ; Cunha, Fernando de Queiroz ; Casagrande, Rubia; Verri, Waldiceu A.
Source: Journal of Functional Foods. Unidade: FMRP
Subjects: ARTRITE, DOR, INFLAMAÇÃO, RATOS, MACRÓFAGOS
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RUIZ-MIYAZAWA, Kenji W. et al. The citrus flavanone naringenin reduces gout-induced joint pain and inflammation in mice by inhibiting the activation of NFκB and macrophage release of IL-1β. Journal of Functional Foods, v. 48, p. 106-116, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.jff.2018.06.025. Acesso em: 05 nov. 2024.APA
Ruiz-Miyazawa, K. W., Borghi, S. M., Ribeiro, F. A. P., Ferrari, L. S., Fattori, V., Fernandes, G. S. A., et al. (2018). The citrus flavanone naringenin reduces gout-induced joint pain and inflammation in mice by inhibiting the activation of NFκB and macrophage release of IL-1β. Journal of Functional Foods, 48, 106-116. doi:10.1016/j.jff.2018.06.025NLM
Ruiz-Miyazawa KW, Borghi SM, Ribeiro FAP, Ferrari LS, Fattori V, Fernandes GSA, Casella AM, Alves Filho JCF, Cunha TM, Cunha F de Q, Casagrande R, Verri WA. The citrus flavanone naringenin reduces gout-induced joint pain and inflammation in mice by inhibiting the activation of NFκB and macrophage release of IL-1β [Internet]. Journal of Functional Foods. 2018 ; 48 106-116.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/j.jff.2018.06.025Vancouver
Ruiz-Miyazawa KW, Borghi SM, Ribeiro FAP, Ferrari LS, Fattori V, Fernandes GSA, Casella AM, Alves Filho JCF, Cunha TM, Cunha F de Q, Casagrande R, Verri WA. The citrus flavanone naringenin reduces gout-induced joint pain and inflammation in mice by inhibiting the activation of NFκB and macrophage release of IL-1β [Internet]. Journal of Functional Foods. 2018 ; 48 106-116.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/j.jff.2018.06.025
