Total Phenolic Content and Antioxidant Activity of Different Types of Chocolate, Milk, Semisweet, Dark, and Soy, in Cerebral Cortex, Hippocampus, and Cerebellum of Wistar Rats

Chocolate is a product consumed worldwide and it stands out for presenting an important amount of phenolic compounds. In this study, the total phenolic content and antioxidant activity in the cerebral cortex, hippocampus, and cerebellum of male Wistar rats when consuming different types of chocolate...

Descrizione completa

Salvato in:
Dettagli Bibliografici
Pubblicato in:Biochem Res Int
Autori principali: da Silva Medeiros, Niara, Koslowsky Marder, Roberta, Farias Wohlenberg, Mariane, Funchal, Cláudia, Dani, Caroline
Natura: Artigo
Lingua:Inglês
Pubblicazione: Hindawi Publishing Corporation 2015
Soggetti:
Research Article
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC4663303/
https://ncbi.nlm.nih.gov/pubmed/26649198
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2015/294659
Tags: Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne! !

Documenti analoghi