Effects of different products of peach (Prunus persica L. Batsch) from a variety developed in southern Brazil on oxidative stress and inflammatory parameters in vitro and ex vivo

Antioxidant, anti-glycation and anti-inflammatory activities of fresh and conserved peach fruits (Prunus persica L. Batsch) were compared. Fresh peach pulps, peels, preserve peach pulps and the preserve syrup were prepared at equal concentrations. Rat liver, kidney and brain cortex tissue slices wer...

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Detalhes bibliográficos
Main Authors: Gasparotto, Juciano, Somensi, Nauana, Bortolin, Rafael Calixto, Moresco, Karla Suzana, Girardi, Carolina Saibro, Klafke, Karina, Rabelo, Thallita Kelly, Morrone, Maurilio Da Silva, Vizzotto, Márcia, Raseira, Maria do Carmo Bassols, Moreira, José Claudio Fonseca, Gelain, Daniel Pens
Formato: Artigo
Idioma:Inglês
Publicado em: the Society for Free Radical Research Japan 2014
Assuntos:
Original Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC4186376/
https://ncbi.nlm.nih.gov/pubmed/25320458
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3164/jcbn.13-97
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