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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...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2017
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| Materias: | |
| 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 |