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...

पूर्ण विवरण

में बचाया:
ग्रंथसूची विवरण
मुख्य लेखकों: 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
स्वरूप: Artigo
भाषा:Inglês
प्रकाशित: the Society for Free Radical Research Japan 2014
विषय:
Original Article
ऑनलाइन पहुंच: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
टैग : टैग जोड़ें
कोई टैग नहीं, इस रिकॉर्ड को टैग करने वाले पहले व्यक्ति बनें!

समान संसाधन