Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Ana Lúcia Tasca Góis Ruiz"'
Autor:
Taniris Cafiero Braga, Marina Magalhães Silva, Eduarda O.O. Nascimento, Edjan Carlos Dantas da Silva, Yuri de Freitas Rego, Mullicka Mandal, Zaqueu Alves de Souza, Ana Lúcia Tasca Góis Ruiz, João Ernesto de Carvalho, Felipe Terra Martins, Isis Martins Figueiredo, Thiago Mendonça de Aquino, Cleiton Moreira da Silva, Bhagirath Mandal, Goutam Brahmachari, Josué Carinhanha Caldas Santos, Ângelo de Fátima
Publikováno v:
European Journal of Medicinal Chemistry Reports, Vol 4, Iss , Pp 100030- (2022)
Twenty chromenes were synthesized with good to excellent yields (70–96%). From the series of chromenes herein tested, compounds 14, 12, 15, 16, 17, 18, and 20 were the most potent throughout the cancer human cell lines tested. In general, the para-
Externí odkaz:
https://doaj.org/article/4565d9de17c74407a3495e40aad1af7d
Autor:
Carla Roberta Ferreira, Volobuff, Milena Menezes Corrêa, Pederiva, Roseane Soares Ramos, Benites, Camila Juliane, Lima, Eliana Janet Sanjinez, Argandoña, Claúdia Andrea Lima, Cardoso, Zefa Valdevina, Pereira, Ana Lúcia Tasca Góis, Ruiz, Mary Ann, Foglio, João Ernesto, de Carvalho, Anelise Samara Nazari, Formagio
Publikováno v:
Journal of medicinal food. 22(10)
This study evaluated to determine the phenolic and flavonoids contents, and antioxidant, anti-inflammatory, and antiproliferative activity of the hydromethanolic extracts of the leaves, pulp, and seeds of
Autor:
Volobuff, Carla Roberta Ferreira, Pederiva, Milena Menezes Corrêa, Benites, Roseane Soares Ramos, Lima, Camila Juliane, Argandoña, Eliana Janet Sanjinez, Cardoso, Claúdia Andrea Lima, Pereira, Zefa Valdevina, Ruiz, Ana Lúcia Tasca Góis, Foglio, Mary Ann, de Carvalho, João Ernesto, Formagio, Anelise Samara Nazari
Publikováno v:
Journal of Medicinal Food; Oct2019, Vol. 22 Issue 10, p1078-1086, 9p
Publikováno v:
Organic & Biomolecular Chemistry; 2015, Vol. 13 Issue 11, p3159-3170, 12p
Autor:
da Silva, Daniel Leite, Silva Terra, Bruna, Ribeiro Lage, Mateus, Lácia Tasca Góis Ruiz, Ana, Capeletti da Silva, Cameron, Ernesto de Carvalho, João, Walkimar de Mesquita Carneiro, José, Terra Martins, Felipe, Antonio Fernades, Sergio, de Fátima, Ângelo
Publikováno v:
Organic & Biomolecular Chemistry; 2015, Vol. 13 Issue 11, p3280-3287, 8p
Autor:
Matteo Bordiga, Leo M.L. Nollet
Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. Food Aroma Evolution: During Food Proce
Piper is the representative genus of family Piperaceae. Piper species are pan-tropical in distribution and found in both the hemispheres. As the king of all spices, black pepper, Piper nigrum, led to the global expeditions culminating in the discover
Autor:
Warner, Leah M.
Anthocyanins are a group of phenolic compounds widely found in nature, occurring in all tissues of higher plants. Currently, there are over 600 identified anthocyanins, and their activity is related to the protection of plants against insect attacks