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...

Descripción completa

Detalles Bibliográficos
Autores principales: 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
Formato: Online Artículo Texto
Lenguaje:English
Publicado: the Society for Free Radical Research Japan 2014
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4186376/
https://www.ncbi.nlm.nih.gov/pubmed/25320458
http://dx.doi.org/10.3164/jcbn.13-97

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4186376/
https://www.ncbi.nlm.nih.gov/pubmed/25320458
http://dx.doi.org/10.3164/jcbn.13-97

Ejemplares similares