Consumption of baru seeds [Dipteryx alata Vog.], a Brazilian savanna nut, prevents iron-induced oxidative stress in rats
- Author
- DE ALMEIDA SIQUEIRA, Egle Machado1 ; FERREIRA MARIN, Alinne Martins2 ; DE SA BARRETO DA CUNHA, Marcela3 ; MEDEIROS FUSTINONI, Adriana3 ; DE SANT'ANA, Livia Pimentel3 ; FERNANDES ARRUDA, Sandra4
[1] Biological Sciences Institute, Department of Cell Biology, Campus Universitário Darcy Ribeiro, Universidade de Brasilia, Brasilia, DF, PO Box, 70.910.900, Brazil
[2] Health Sciences Graduation Program, Health Sciences Faculty, Campus Universitário Darcy Ribeiro, Universidade de Brasilia, Brasília, DF, PO Box, 70.910.900, Brazil
[3] Post-Graduation Program in Human Nutrition, Faculty of Health Sciences, Campus Universitário Darcy Ribeiro, Universidade de Brasília, Brasilia, DF, PO Box, 70.910.900, Brazil
[4] Department of Nutrition, Faculty of Health Sciences, Campus Universitário Darcy Ribeiro, Universidade de Brasília, Brasília, DF, Brazil - Source
Food research international. 2012, Vol 45, Num 1, pp 427-433, 7 p ; ref : 3/4 p
- ISSN
- 0963-9969
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Antioxidant potential Baru nut Brazilian savanna Carbonyl protein Malondialdehyde
- Keyword (fr)
- Antioxydant Fer Fruit sec Graine Protéine Rat Stress oxydatif Mammalia Rodentia Vertebrata
- Keyword (en)
- Antioxidant Iron Nuts Seeds Protein Rat Oxidative stress Mammalia Rodentia Vertebrata
- Keyword (es)
- Antioxidante Hierro Frutos secos Semillas Proteína Rata Estrés oxidativo Mammalia Rodentia Vertebrata
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 25499152
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodres.2011.11.005 
https://dx.doi.org/10.1016/j.foodres.2011.11.005
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