Ultraviolet light‐C increases antioxidant capacity of the strawberry (Fragaria x ananassa) in vitro and in high‐fat diet‐induced obese rats

Flavonoids and polyphenols from the strawberry and other fruits have been proposed to reduce the oxidative stress produced by the obesity and her complications. Moreover, it has been proposed that irradiation with UV‐C to strawberry may increase the antioxidant capacity of this fruit. The aim of the...

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Gardado en:
Detalles Bibliográficos
Publicado en:Food Sci Nutr
Main Authors: Oviedo‐Solís, Cecilia I., Sandoval‐Salazar, Cuauhtémoc, Lozoya‐Gloria, Edmundo, Maldonado‐Aguilera, Genaro A., Aguilar‐Zavala, Herlinda, Beltrán‐Campos, Vicente, Pérez‐Vázquez, Victoriano, Ramírez‐Emiliano, Joel
Formato: Artigo
Idioma:Inglês
Publicado: John Wiley and Sons Inc. 2017
Assuntos:
Original Research
Acceso en liña:https://ncbi.nlm.nih.gov/pmc/articles/PMC5608977/
https://ncbi.nlm.nih.gov/pubmed/28948018
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.487
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