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Artigo de periodico
Chemical hydrolyzed and modified pectins from chayote, papaya, and passion fruit: Characterization and in vitro anticancer effects (2026)
Nascimento, Raissa Sansoni do; Pedrosa, Lucas de Freitas ; Oliveira, Débora Preceliano de ; Santos, Gustavo R. C; Mourão, Paulo Antonio de Souza ; Fabi, João Paulo
Source: Food Hydrocolloids. Unidade: FCF
Subjects: PECTINA, NEOPLASIAS COLORRETAIS
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ABNT
NASCIMENTO, Raissa Sansoni do et al. Chemical hydrolyzed and modified pectins from chayote, papaya, and passion fruit: Characterization and in vitro anticancer effects. Food Hydrocolloids, v. 174, p. 1-17 art. 112367, 2026Tradução . . Disponível em: https://dx.doi.org/10.1016/j.foodhyd.2025.112367. Acesso em: 24 fev. 2026.
APA
Nascimento, R. S. do, Pedrosa, L. de F., Oliveira, D. P. de, Santos, G. R. C., Mourão, P. A. de S., & Fabi, J. P. (2026). Chemical hydrolyzed and modified pectins from chayote, papaya, and passion fruit: Characterization and in vitro anticancer effects. Food Hydrocolloids, 174, 1-17 art. 112367. doi:10.1016/j.foodhyd.2025.112367
NLM
Nascimento RS do, Pedrosa L de F, Oliveira DP de, Santos GRC, Mourão PA de S, Fabi JP. Chemical hydrolyzed and modified pectins from chayote, papaya, and passion fruit: Characterization and in vitro anticancer effects [Internet]. Food Hydrocolloids. 2026 ; 174 1-17 art. 112367.[citado 2026 fev. 24 ] Available from: https://dx.doi.org/10.1016/j.foodhyd.2025.112367
Vancouver
Nascimento RS do, Pedrosa L de F, Oliveira DP de, Santos GRC, Mourão PA de S, Fabi JP. Chemical hydrolyzed and modified pectins from chayote, papaya, and passion fruit: Characterization and in vitro anticancer effects [Internet]. Food Hydrocolloids. 2026 ; 174 1-17 art. 112367.[citado 2026 fev. 24 ] Available from: https://dx.doi.org/10.1016/j.foodhyd.2025.112367
Tese (Doutorado)
Análise da Relação Estrutura-Função das Pectinas do Maracujá: Estudos Imunomoduladores e Anticancerígenos in vitro, in vivo e in silico (2025)
Pedrosa, Lucas de Freitas ; Fabi, João Paulo (Orientador) ; Vos, Paul de (coorient)
Unidade: Interunidades em Sistemas Integrados em Alimentos
Subjects: POLISSACARÍDEOS, PECTINA, NEOPLASIAS COLORRETAIS, IMUNOLOGIA
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ABNT
PEDROSA, Lucas de Freitas. Análise da Relação Estrutura-Função das Pectinas do Maracujá: Estudos Imunomoduladores e Anticancerígenos in vitro, in vivo e in silico. 2025. Tese (Doutorado) – Universidade de São Paulo, São Paulo, 2025. Disponível em: https://www.teses.usp.br/teses/disponiveis/112/112131/tde-30092025-152132/. Acesso em: 24 fev. 2026.
APA
Pedrosa, L. de F. (2025). Análise da Relação Estrutura-Função das Pectinas do Maracujá: Estudos Imunomoduladores e Anticancerígenos in vitro, in vivo e in silico (Tese (Doutorado). Universidade de São Paulo, São Paulo. Recuperado de https://www.teses.usp.br/teses/disponiveis/112/112131/tde-30092025-152132/
NLM
Pedrosa L de F. Análise da Relação Estrutura-Função das Pectinas do Maracujá: Estudos Imunomoduladores e Anticancerígenos in vitro, in vivo e in silico [Internet]. 2025 ;[citado 2026 fev. 24 ] Available from: https://www.teses.usp.br/teses/disponiveis/112/112131/tde-30092025-152132/
Vancouver
Pedrosa L de F. Análise da Relação Estrutura-Função das Pectinas do Maracujá: Estudos Imunomoduladores e Anticancerígenos in vitro, in vivo e in silico [Internet]. 2025 ;[citado 2026 fev. 24 ] Available from: https://www.teses.usp.br/teses/disponiveis/112/112131/tde-30092025-152132/
Artigo de periodico
Fractionation and biological evaluation of passion fruit Pectins: HG and RG-I backbone ratios are associated with TLR2–1 interaction and signaling (2025)
Pedrosa, Lucas de Freitas ; Ferraz, Witor Ribeiro ; Kouzounis, Dimitrios ; Desai, Krishna; Trossini, Gustavo Henrique Goulart ; Schols, Henk A ; Vos, Paul de ; Fabi, João Paulo
Source: Carbohydrate Polymers. Unidades: FCF, Interunidades em Sistemas Integrados em Alimentos
Subjects: PECTINA, MARACUJÁ
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ABNT
PEDROSA, Lucas de Freitas et al. Fractionation and biological evaluation of passion fruit Pectins: HG and RG-I backbone ratios are associated with TLR2–1 interaction and signaling. Carbohydrate Polymers, v. 368, p. 1-18 art. 124085, 2025Tradução . . Disponível em: https://dx.doi.org/10.1016/j.carbpol.2025.124085. Acesso em: 24 fev. 2026.
APA
Pedrosa, L. de F., Ferraz, W. R., Kouzounis, D., Desai, K., Trossini, G. H. G., Schols, H. A., et al. (2025). Fractionation and biological evaluation of passion fruit Pectins: HG and RG-I backbone ratios are associated with TLR2–1 interaction and signaling. Carbohydrate Polymers, 368, 1-18 art. 124085. doi:10.1016/j.carbpol.2025.124085
NLM
Pedrosa L de F, Ferraz WR, Kouzounis D, Desai K, Trossini GHG, Schols HA, Vos P de, Fabi JP. Fractionation and biological evaluation of passion fruit Pectins: HG and RG-I backbone ratios are associated with TLR2–1 interaction and signaling [Internet]. Carbohydrate Polymers. 2025 ; 368 1-18 art. 124085.[citado 2026 fev. 24 ] Available from: https://dx.doi.org/10.1016/j.carbpol.2025.124085
Vancouver
Pedrosa L de F, Ferraz WR, Kouzounis D, Desai K, Trossini GHG, Schols HA, Vos P de, Fabi JP. Fractionation and biological evaluation of passion fruit Pectins: HG and RG-I backbone ratios are associated with TLR2–1 interaction and signaling [Internet]. Carbohydrate Polymers. 2025 ; 368 1-18 art. 124085.[citado 2026 fev. 24 ] Available from: https://dx.doi.org/10.1016/j.carbpol.2025.124085
Artigo de periodico
From structure to function: how prebiotic diversity shapes gut integrity and immune balance (2024)
Pedrosa, Lucas de Freitas ; Vos, Paul de ; Fabi, João Paulo
Source: Nutrients. Unidade: FCF
Subjects: PREBIÓTICOS, POLISSACARÍDEOS, INFLAMAÇÃO
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ABNT
PEDROSA, Lucas de Freitas e VOS, Paul de e FABI, João Paulo. From structure to function: how prebiotic diversity shapes gut integrity and immune balance. Nutrients, v. 16, n. 24, p. 1-16 art. 4286, 2024Tradução . . Disponível em: https://dx.doi.org/10.3390/nu16244286. Acesso em: 24 fev. 2026.
APA
Pedrosa, L. de F., Vos, P. de, & Fabi, J. P. (2024). From structure to function: how prebiotic diversity shapes gut integrity and immune balance. Nutrients, 16( 24), 1-16 art. 4286. doi:10.3390/nu16244286
NLM
Pedrosa L de F, Vos P de, Fabi JP. From structure to function: how prebiotic diversity shapes gut integrity and immune balance [Internet]. Nutrients. 2024 ; 16( 24): 1-16 art. 4286.[citado 2026 fev. 24 ] Available from: https://dx.doi.org/10.3390/nu16244286
Vancouver
Pedrosa L de F, Vos P de, Fabi JP. From structure to function: how prebiotic diversity shapes gut integrity and immune balance [Internet]. Nutrients. 2024 ; 16( 24): 1-16 art. 4286.[citado 2026 fev. 24 ] Available from: https://dx.doi.org/10.3390/nu16244286
Artigo de periodico
Dietary fiber as a wide pillar of colorectal cancer prevention and adjuvant therapy (2024)
Pedrosa, Lucas de Freitas ; Fabi, João Paulo
Source: Critical Reviews in Food Science and Nutrition. Unidade: FCF
Subjects: POLISSACARÍDEOS, NEOPLASIAS COLORRETAIS
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ABNT
PEDROSA, Lucas de Freitas e FABI, João Paulo. Dietary fiber as a wide pillar of colorectal cancer prevention and adjuvant therapy. Critical Reviews in Food Science and Nutrition, v. 64, n. 18, p. 6177–6197, 2024Tradução . . Disponível em: https://doi.org/10.1080/10408398.2022.2164245. Acesso em: 24 fev. 2026.
APA
Pedrosa, L. de F., & Fabi, J. P. (2024). Dietary fiber as a wide pillar of colorectal cancer prevention and adjuvant therapy. Critical Reviews in Food Science and Nutrition, 64( 18), 6177–6197. doi:10.1080/10408398.2022.2164245
NLM
Pedrosa L de F, Fabi JP. Dietary fiber as a wide pillar of colorectal cancer prevention and adjuvant therapy [Internet]. Critical Reviews in Food Science and Nutrition. 2024 ; 64( 18): 6177–6197.[citado 2026 fev. 24 ] Available from: https://doi.org/10.1080/10408398.2022.2164245
Vancouver
Pedrosa L de F, Fabi JP. Dietary fiber as a wide pillar of colorectal cancer prevention and adjuvant therapy [Internet]. Critical Reviews in Food Science and Nutrition. 2024 ; 64( 18): 6177–6197.[citado 2026 fev. 24 ] Available from: https://doi.org/10.1080/10408398.2022.2164245
Artigo de periodico
Assessing high-temperature and pressure extraction of bioactive water-soluble polysaccharides from passion fruit mesocarp (2024)
Pedrosa, Lucas de Freitas ; Kouzounis, Dimitrios; Schols, Henk; Vos, Paul de; Fabi, João Paulo
Source: Carbohydrate Polymers. Unidade: FCF
Subjects: MARACUJÁ, POLISSACARÍDEOS, PECTINA, NEOPLASIAS COLORRETAIS
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ABNT
PEDROSA, Lucas de Freitas et al. Assessing high-temperature and pressure extraction of bioactive water-soluble polysaccharides from passion fruit mesocarp. Carbohydrate Polymers, v. 335, p. 1-16 art. 122010, 2024Tradução . . Disponível em: https://dx.doi.org/10.1016/j.carbpol.2024.122010. Acesso em: 24 fev. 2026.
APA
Pedrosa, L. de F., Kouzounis, D., Schols, H., Vos, P. de, & Fabi, J. P. (2024). Assessing high-temperature and pressure extraction of bioactive water-soluble polysaccharides from passion fruit mesocarp. Carbohydrate Polymers, 335, 1-16 art. 122010. doi:10.1016/j.carbpol.2024.122010
NLM
Pedrosa L de F, Kouzounis D, Schols H, Vos P de, Fabi JP. Assessing high-temperature and pressure extraction of bioactive water-soluble polysaccharides from passion fruit mesocarp [Internet]. Carbohydrate Polymers. 2024 ; 335 1-16 art. 122010.[citado 2026 fev. 24 ] Available from: https://dx.doi.org/10.1016/j.carbpol.2024.122010
Vancouver
Pedrosa L de F, Kouzounis D, Schols H, Vos P de, Fabi JP. Assessing high-temperature and pressure extraction of bioactive water-soluble polysaccharides from passion fruit mesocarp [Internet]. Carbohydrate Polymers. 2024 ; 335 1-16 art. 122010.[citado 2026 fev. 24 ] Available from: https://dx.doi.org/10.1016/j.carbpol.2024.122010
Trabalho de evento-resumo
Estudo dos efeitos biológicos de pectinas modificadas de maracujá em modelo in vivo de carcinogênese de cólon (2023)
Modesto, Ana Caroline de Melo; Pedrosa, Lucas de Freitas ; Fabi, João Paulo
Source: Resumos. Conference titles: Simpósio Internacional de Iniciação Científica e Tecnológica da USP/SIICUSP. Unidade: FCF
Subjects: CIÊNCIA DE ALIMENTOS, PECTINA
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ABNT
MODESTO, Ana Caroline de Melo e PEDROSA, Lucas de Freitas e FABI, João Paulo. Estudo dos efeitos biológicos de pectinas modificadas de maracujá em modelo in vivo de carcinogênese de cólon. 2023, Anais.. São Paulo: Pró-Reitoria de Pesquisa da USP, 2023. Disponível em: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210. Acesso em: 24 fev. 2026.
APA
Modesto, A. C. de M., Pedrosa, L. de F., & Fabi, J. P. (2023). Estudo dos efeitos biológicos de pectinas modificadas de maracujá em modelo in vivo de carcinogênese de cólon. In Resumos. São Paulo: Pró-Reitoria de Pesquisa da USP. Recuperado de https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
NLM
Modesto AC de M, Pedrosa L de F, Fabi JP. Estudo dos efeitos biológicos de pectinas modificadas de maracujá em modelo in vivo de carcinogênese de cólon [Internet]. Resumos. 2023 ;[citado 2026 fev. 24 ] Available from: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
Vancouver
Modesto AC de M, Pedrosa L de F, Fabi JP. Estudo dos efeitos biológicos de pectinas modificadas de maracujá em modelo in vivo de carcinogênese de cólon [Internet]. Resumos. 2023 ;[citado 2026 fev. 24 ] Available from: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
Artigo de periodico
Creation of a new proof-of-concept pectin/lysozyme nanocomplex as potential β-lactose delivery matrix: structure and thermal stability analyses (2023)
Silva, Magner Pessoa da; Rosales, Thiecla Katiane Osvaldt ; Pedrosa, Lucas de Freitas ; Fabi, João Paulo
Source: Food Hydrocolloids. Unidade: FCF
Subjects: NANOPARTÍCULAS, POLISSACARÍDEOS
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ABNT
SILVA, Magner Pessoa da et al. Creation of a new proof-of-concept pectin/lysozyme nanocomplex as potential β-lactose delivery matrix: structure and thermal stability analyses. Food Hydrocolloids, v. 134, p. 2-12 art. 108011, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2022.108011. Acesso em: 24 fev. 2026.
APA
Silva, M. P. da, Rosales, T. K. O., Pedrosa, L. de F., & Fabi, J. P. (2023). Creation of a new proof-of-concept pectin/lysozyme nanocomplex as potential β-lactose delivery matrix: structure and thermal stability analyses. Food Hydrocolloids, 134, 2-12 art. 108011. doi:10.1016/j.foodhyd.2022.108011
NLM
Silva MP da, Rosales TKO, Pedrosa L de F, Fabi JP. Creation of a new proof-of-concept pectin/lysozyme nanocomplex as potential β-lactose delivery matrix: structure and thermal stability analyses [Internet]. Food Hydrocolloids. 2023 ; 134 2-12 art. 108011.[citado 2026 fev. 24 ] Available from: https://doi.org/10.1016/j.foodhyd.2022.108011
Vancouver
Silva MP da, Rosales TKO, Pedrosa L de F, Fabi JP. Creation of a new proof-of-concept pectin/lysozyme nanocomplex as potential β-lactose delivery matrix: structure and thermal stability analyses [Internet]. Food Hydrocolloids. 2023 ; 134 2-12 art. 108011.[citado 2026 fev. 24 ] Available from: https://doi.org/10.1016/j.foodhyd.2022.108011
Artigo de periodico
Unveiling plant-Based Pectins: exploring the interplay of direct effects, fermentation, and technological applications in clinical research with a focus on the chemical structure (2023)
Pedrosa, Lucas de Freitas ; Nascimento, Karen Rebouças; Soares, Caroline Giacomelli ; Oliveira, Débora Preceliano de; Vos, Paul de ; Fabi, João Paulo
Source: Plants. Unidade: FCF
Subjects: PECTINA, PLANTAS
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ABNT
PEDROSA, Lucas de Freitas et al. Unveiling plant-Based Pectins: exploring the interplay of direct effects, fermentation, and technological applications in clinical research with a focus on the chemical structure. Plants, v. 12, p. 1-21 art. 2750, 2023Tradução . . Disponível em: https://dx.doi.org/10.3390/plants12142750. Acesso em: 24 fev. 2026.
APA
Pedrosa, L. de F., Nascimento, K. R., Soares, C. G., Oliveira, D. P. de, Vos, P. de, & Fabi, J. P. (2023). Unveiling plant-Based Pectins: exploring the interplay of direct effects, fermentation, and technological applications in clinical research with a focus on the chemical structure. Plants, 12, 1-21 art. 2750. doi:10.3390/plants12142750
NLM
Pedrosa L de F, Nascimento KR, Soares CG, Oliveira DP de, Vos P de, Fabi JP. Unveiling plant-Based Pectins: exploring the interplay of direct effects, fermentation, and technological applications in clinical research with a focus on the chemical structure [Internet]. Plants. 2023 ; 12 1-21 art. 2750.[citado 2026 fev. 24 ] Available from: https://dx.doi.org/10.3390/plants12142750
Vancouver
Pedrosa L de F, Nascimento KR, Soares CG, Oliveira DP de, Vos P de, Fabi JP. Unveiling plant-Based Pectins: exploring the interplay of direct effects, fermentation, and technological applications in clinical research with a focus on the chemical structure [Internet]. Plants. 2023 ; 12 1-21 art. 2750.[citado 2026 fev. 24 ] Available from: https://dx.doi.org/10.3390/plants12142750
Artigo de periodico
Nanoencapsulated anthocyanins: a new technological approach to increase physical-chemical stability and bioaccessibility (2023)
Rosales, Thiecla Katiane Osvaldt ; Pedrosa, Lucas de Freitas ; Nascimento, Karen Rebouças; Fioroto, Alexandre Minami ; Toniazzo, Taíse ; Tadini, Carmen Cecília ; Purgatto, Eduardo ; Hassimotto, Neuza Mariko Aymoto ; Fabi, João Paulo
Source: Food Hydrocolloids. Unidades: EP, FCF
Subjects: NANOPARTÍCULAS, PIGMENTOS VEGETAIS
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ABNT
ROSALES, Thiecla Katiane Osvaldt et al. Nanoencapsulated anthocyanins: a new technological approach to increase physical-chemical stability and bioaccessibility. Food Hydrocolloids, v. 139, p. 1-18 art. 10851, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2023.108516. Acesso em: 24 fev. 2026.
APA
Rosales, T. K. O., Pedrosa, L. de F., Nascimento, K. R., Fioroto, A. M., Toniazzo, T., Tadini, C. C., et al. (2023). Nanoencapsulated anthocyanins: a new technological approach to increase physical-chemical stability and bioaccessibility. Food Hydrocolloids, 139, 1-18 art. 10851. doi:10.1016/j.foodhyd.2023.108516
NLM
Rosales TKO, Pedrosa L de F, Nascimento KR, Fioroto AM, Toniazzo T, Tadini CC, Purgatto E, Hassimotto NMA, Fabi JP. Nanoencapsulated anthocyanins: a new technological approach to increase physical-chemical stability and bioaccessibility [Internet]. Food Hydrocolloids. 2023 ; 139 1-18 art. 10851.[citado 2026 fev. 24 ] Available from: https://doi.org/10.1016/j.foodhyd.2023.108516
Vancouver
Rosales TKO, Pedrosa L de F, Nascimento KR, Fioroto AM, Toniazzo T, Tadini CC, Purgatto E, Hassimotto NMA, Fabi JP. Nanoencapsulated anthocyanins: a new technological approach to increase physical-chemical stability and bioaccessibility [Internet]. Food Hydrocolloids. 2023 ; 139 1-18 art. 10851.[citado 2026 fev. 24 ] Available from: https://doi.org/10.1016/j.foodhyd.2023.108516
Artigo de periodico
Nature's soothing solution: harnessing the potential of food-derived polysaccharides to control inflammation (2023)
Pedrosa, Lucas de Freitas ; Fabi, João Paulo
Source: Current Research in Structural Biology. Unidade: FCF
Subjects: INFLAMAÇÃO, POLISSACARÍDEOS, RECEPTORES
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ABNT
PEDROSA, Lucas de Freitas e FABI, João Paulo. Nature's soothing solution: harnessing the potential of food-derived polysaccharides to control inflammation. Current Research in Structural Biology, v. 6, p. 1-11 art. 100112, 2023Tradução . . Disponível em: https://dx.doi.org/10.1016/j.crstbi.2023.100112. Acesso em: 24 fev. 2026.
APA
Pedrosa, L. de F., & Fabi, J. P. (2023). Nature's soothing solution: harnessing the potential of food-derived polysaccharides to control inflammation. Current Research in Structural Biology, 6, 1-11 art. 100112. doi:10.1016/j.crstbi.2023.100112
NLM
Pedrosa L de F, Fabi JP. Nature's soothing solution: harnessing the potential of food-derived polysaccharides to control inflammation [Internet]. Current Research in Structural Biology. 2023 ; 6 1-11 art. 100112.[citado 2026 fev. 24 ] Available from: https://dx.doi.org/10.1016/j.crstbi.2023.100112
Vancouver
Pedrosa L de F, Fabi JP. Nature's soothing solution: harnessing the potential of food-derived polysaccharides to control inflammation [Internet]. Current Research in Structural Biology. 2023 ; 6 1-11 art. 100112.[citado 2026 fev. 24 ] Available from: https://dx.doi.org/10.1016/j.crstbi.2023.100112
Artigo de periodico
The complex biological effects of pectin: galectin-3 targeting as potential human health improvement? (2022)
Pedrosa, Lucas de Freitas ; Raz, Avraham; Fabi, João Paulo
Source: Biomolecules. Unidade: FCF
Subjects: PECTINA, POLISSACARÍDEOS
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ABNT
PEDROSA, Lucas de Freitas e RAZ, Avraham e FABI, João Paulo. The complex biological effects of pectin: galectin-3 targeting as potential human health improvement?. Biomolecules, v. 12, p. 1-32 art. 289, 2022Tradução . . Disponível em: https://doi.org/10.3390/biom12020289. Acesso em: 24 fev. 2026.
APA
Pedrosa, L. de F., Raz, A., & Fabi, J. P. (2022). The complex biological effects of pectin: galectin-3 targeting as potential human health improvement? Biomolecules, 12, 1-32 art. 289. doi:10.3390/biom12020289
NLM
Pedrosa L de F, Raz A, Fabi JP. The complex biological effects of pectin: galectin-3 targeting as potential human health improvement? [Internet]. Biomolecules. 2022 ; 12 1-32 art. 289.[citado 2026 fev. 24 ] Available from: https://doi.org/10.3390/biom12020289
Vancouver
Pedrosa L de F, Raz A, Fabi JP. The complex biological effects of pectin: galectin-3 targeting as potential human health improvement? [Internet]. Biomolecules. 2022 ; 12 1-32 art. 289.[citado 2026 fev. 24 ] Available from: https://doi.org/10.3390/biom12020289
Artigo de periodico
The purification of pectin from commercial fruit flours results in a jaboticaba fraction that inhibits galectin-3 and colon cancer cell growt (2020)
Nascimento, Raissa Sansoni do; Pedrosa, Lucas de Freitas ; Diethelm, Luiza Tamie Hirata; Souza, Thales Maier; Shiga, Tania Misuzu ; Fabi, João Paulo
Source: Food Research International. Unidade: FCF
Subjects: JABUTICABA, POLISSACARÍDEOS, NEOPLASIAS COLORRETAIS
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ABNT
NASCIMENTO, Raissa Sansoni do et al. The purification of pectin from commercial fruit flours results in a jaboticaba fraction that inhibits galectin-3 and colon cancer cell growt. Food Research International, v. 137, p. 1-8 art. 109747, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2020.109747. Acesso em: 24 fev. 2026.
APA
Nascimento, R. S. do, Pedrosa, L. de F., Diethelm, L. T. H., Souza, T. M., Shiga, T. M., & Fabi, J. P. (2020). The purification of pectin from commercial fruit flours results in a jaboticaba fraction that inhibits galectin-3 and colon cancer cell growt. Food Research International, 137, 1-8 art. 109747. doi:10.1016/j.foodres.2020.109747
NLM
Nascimento RS do, Pedrosa L de F, Diethelm LTH, Souza TM, Shiga TM, Fabi JP. The purification of pectin from commercial fruit flours results in a jaboticaba fraction that inhibits galectin-3 and colon cancer cell growt [Internet]. Food Research International. 2020 ; 137 1-8 art. 109747.[citado 2026 fev. 24 ] Available from: https://doi.org/10.1016/j.foodres.2020.109747
Vancouver
Nascimento RS do, Pedrosa L de F, Diethelm LTH, Souza TM, Shiga TM, Fabi JP. The purification of pectin from commercial fruit flours results in a jaboticaba fraction that inhibits galectin-3 and colon cancer cell growt [Internet]. Food Research International. 2020 ; 137 1-8 art. 109747.[citado 2026 fev. 24 ] Available from: https://doi.org/10.1016/j.foodres.2020.109747

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