C-phycocyanin extracted from Spirulina using a green solvent approach presents an anti-obesity characteristic in mice fed a hyperlipidic diet

Autor: A.F. Silva-Neto, C. Fratelli, V.G. Pucci, V.T. Boldarine, Y.A.M. Ferreira, M.M. Telles, A.R.C. Braga, L.M. Oyama

Publikováno v: Journal of Functional Foods, Vol 108, Iss , Pp 105747- (2023)

The effects of C-phycocyanin extract, obtained from Spirulina biomass using a sustainable method with water as solvent, on the white adipose tissue of male mice fed a high-fat diet were evaluated. The normolipid diet and C-phycocyanin groups were sim

Externí odkaz: https://doaj.org/article/8ebdf472bf32473e96c7b92b03c61615

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Coupling of palmitate to ovalbumin inhibits the induction of oral tolerance

Autor: C.M. Gontijo, C.A. Silva, A.F. Silva-Neto, F.M. Oliveira

Publikováno v: Brazilian Journal of Medical and Biological Research, Vol 31, Iss 11, Pp 1421-1424 (1998)
Brazilian Journal of Medical and Biological Research, Volume: 31, Issue: 11, Pages: 1421-1424, Published: NOV 1998

Oral tolerance is a phenomenon that may occur in animals exposed to protein antigens for the first time by the oral route. They become unable to produce immune responses at the levels normally observed when they are immunized parenterally with antige

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::35fbc61dfe6c6882680bba475774c331
https://doi.org/10.1590/s0100-879x1998001100009

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