Afonso, Milessa da Silva; Silva, Ana Mara de Oliveira e; Carvalho, Eliane Bonifácio Teixeira de; Rivelli, Diogo Pineda; Barros, Silvia Berlanga de Moraes 
; Rogero, Marcelo Macedo; Lottenberg, Ana Maria Pita; Torres, Rosângela Pavan; Mancini-Filho, Jorge
Fonte: Nutrition & Metabolism. Unidades: FCF, FSP
Assuntos: COMPOSTOS FENÓLICOS, HIPERCOLESTEROLEMIA, ESTRESSE OXIDATIVO
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AFONSO, Milessa da Silva et al. Phenolic compounds from Rosemary (Rosmarinus officinalis L.) attenuate oxidative stress and reduce blood cholesterol concentrations in diet-induced hypercholesterolemic rats. Nutrition & Metabolism, v. 10, p. 1-9, 2013Tradução . . Disponível em: https://doi.org/10.1186/1743-7075-10-19. Acesso em: 04 out. 2024.APA
Afonso, M. da S., Silva, A. M. de O. e, Carvalho, E. B. T. de, Rivelli, D. P., Barros, S. B. de M., Rogero, M. M., et al. (2013). Phenolic compounds from Rosemary (Rosmarinus officinalis L.) attenuate oxidative stress and reduce blood cholesterol concentrations in diet-induced hypercholesterolemic rats. Nutrition & Metabolism, 10, 1-9. doi:10.1186/1743-7075-10-19NLM
Afonso M da S, Silva AM de O e, Carvalho EBT de, Rivelli DP, Barros SB de M, Rogero MM, Lottenberg AMP, Torres RP, Mancini-Filho J. Phenolic compounds from Rosemary (Rosmarinus officinalis L.) attenuate oxidative stress and reduce blood cholesterol concentrations in diet-induced hypercholesterolemic rats [Internet]. Nutrition & Metabolism. 2013 ; 10 1-9.[citado 2024 out. 04 ] Available from: https://doi.org/10.1186/1743-7075-10-19Vancouver
Afonso M da S, Silva AM de O e, Carvalho EBT de, Rivelli DP, Barros SB de M, Rogero MM, Lottenberg AMP, Torres RP, Mancini-Filho J. Phenolic compounds from Rosemary (Rosmarinus officinalis L.) attenuate oxidative stress and reduce blood cholesterol concentrations in diet-induced hypercholesterolemic rats [Internet]. Nutrition & Metabolism. 2013 ; 10 1-9.[citado 2024 out. 04 ] Available from: https://doi.org/10.1186/1743-7075-10-19
