Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Natália E. C. de Almeida"'
Autor:
Nichole E. LaPointe, Natália E. C. de Almeida, Thanh D. Do, Stuart C. Feinstein, Michael Tro, Joan-Emma Shea, Michael T. Bowers
Publikováno v:
ACS Chemical Neuroscience. 7:218-226
Alzheimer’s disease (AD) is a neurodegenerative disease characterized by extracellular deposits of amyloid β-protein (Aβ) in the brain. The conversion of soluble monomers to amyloid Aβ fibrils is a complicated process and involves several transi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fa12079b52dc59237c183b6a21f821dc
https://doi.org/10.1021/acschemneuro.5b00280
https://doi.org/10.1021/acschemneuro.5b00280
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
Hydroxyalkyl radicals have been reported to induce lipid oxidation as the key aspect of the pathogenesis of alcoholic fatty liver disease and are responsible for the alkylation and cleavage of DNA during the metabolism of a wide range of genotoxic co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::40051aea0c1fa4a5108021f6cb3f0907
https://doi.org/10.1021/jp509125b
https://doi.org/10.1021/jp509125b
Autor:
Stuart C. Feinstein, Joan-Emma Shea, Natália E. C. de Almeida, Nichole E. LaPointe, Thanh D. Do, Michael Tro, Michael T. Bowers
The early oligomerization of amyloid β-protein (Aβ) is a crucial step in the etiology of Alzheimer’s disease (AD), in which soluble and highly neurotoxic oligomers are produced and accumulated inside neurons. In search of therapeutic solutions fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cea3c833c02aa4f742af07c5ddfb0d86
https://escholarship.org/uc/item/14q867m3
https://escholarship.org/uc/item/14q867m3
Publikováno v:
Journal of Agricultural and Food Chemistry. 60:10649-10656
Lupulones, hops β-acids, are one of the main constituents of the hops resin and have an important contribution to the overall bacteriostatic activity of hops during beer brewing. The use of lupulones as natural alternatives to antibiotics is increas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::32e1b4a6c2f6a14bcc18cb17ed4fb932
https://doi.org/10.1021/jf302708c
https://doi.org/10.1021/jf302708c
Publikováno v:
Journal of agricultural and food chemistry. 61(39)
The 1-hydroxyethyl radical is a central intermediate in oxidative reactions occurring in beer. The reactivity of thiol-containing compounds toward 1-hydroxyethyl radical was evaluated in beer model solutions using a competitive kinetic approach, empl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f826cc952bce385646b3eef2bcd5ce64
https://pubmed.ncbi.nlm.nih.gov/24007263
https://pubmed.ncbi.nlm.nih.gov/24007263
Publikováno v:
Journal of agricultural and food chemistry. 59(8)
The iso-α-acids or isohumulones are the major contributors to the bitter taste of beer, and it is well-recognized that they are degraded during beer aging. In particular, the trans-isohumulones seem to be less stable than the cis-isohumulones. The m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::425fb518f725a9668edfa8243acf438f
https://pubmed.ncbi.nlm.nih.gov/21401101
https://pubmed.ncbi.nlm.nih.gov/21401101