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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Detalles Bibliográficos
Autores principales: 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: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2017
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5608977/
https://www.ncbi.nlm.nih.gov/pubmed/28948018
http://dx.doi.org/10.1002/fsn3.487

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5608977/
https://www.ncbi.nlm.nih.gov/pubmed/28948018
http://dx.doi.org/10.1002/fsn3.487

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