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Annatto carotenoids attenuate oxidative stress and inflamma..:
Roehrs, Miguel
;
Conte, Lisiane
;
da Silva, Dariane Trivisiol
...
Food Research International. 100 (2017) - p. 771-779 , 2017
Link:
https://doi.org/10.1016/j.foodres.2017.08.005
RT Journal T1
Annatto carotenoids attenuate oxidative stress and inflammatory response after high-calorie meal in healthy subjects
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodres.2017.08.005&Exemplar=1&LAN=DE A1 Roehrs, Miguel A1 Conte, Lisiane A1 da Silva, Dariane Trivisiol A1 Duarte, Thiago A1 Maurer, Luana Haselein A1 de Carvalho, José Antonio Mainardi A1 Moresco, Rafael Noal A1 Somacal, Sabrina A1 Emanuelli, Tatiana PB Elsevier BV YR 2017 SN 0963-9969 JF Food Research International VO 100 SP 771 OP 779 LK http://dx.doi.org/https://doi.org/10.1016/j.foodres.2017.08.005 DO https://doi.org/10.1016/j.foodres.2017.08.005 SF ELIB - SuUB Bremen
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