Grape peel powder attenuates the inflammatory and oxidative response of experimental colitis in rats by modulating the NF-κB pathway and activity of antioxidant enzymes.

Autor: Maurer LH; Federal Institute of Education, Science, and Technology Farroupilha, Alegrete, Rio Grande do Sul, Brazil. Electronic address: luana.maurer@iffarroupilha.edu.br., Cazarin CBB; School of Food Engineering, Department of Food and Nutrition, University of Campinas, Campinas, São Paulo, Brazil. Electronic address: cbetim@unicamp.br., Quatrin A; Graduate Program on Food Science and Technology, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria, RS, Brazil; Integrated Center for Laboratory Analysis Development, Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria, RS, Brazil. Electronic address: andreiaquatrin@mail.ufsm.br., Minuzzi NM; Integrated Center for Laboratory Analysis Development, Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria, RS, Brazil. Electronic address: nataliaminuzzi22@mail.ufsm.br., Nichelle SM; Integrated Center for Laboratory Analysis Development, Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria, RS, Brazil. Electronic address: smarafigan@mail.ufsm.br., Lamas CA; Department of Structural and Functional Biology, University of Campinas, Campinas, São Paulo, Brazil. Electronic address: cealamas@unicamp.br., Cagnon VHA; Department of Structural and Functional Biology, University of Campinas, Campinas, São Paulo, Brazil. Electronic address: quitete@unicamp.br., Morari J; School of Medical Sciences, University of Campinas, Campinas, São Paulo, Brazil. Electronic address: jmorari@unicamp.br., Velloso LA; School of Medical Sciences, University of Campinas, Campinas, São Paulo, Brazil. Electronic address: lavelloso@fcm.unicamp.br., Maróstica Júnior MR; School of Food Engineering, Department of Food and Nutrition, University of Campinas, Campinas, São Paulo, Brazil. Electronic address: mmarosti@unicamp.br., Emanuelli T; Graduate Program on Food Science and Technology, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria, RS, Brazil; Integrated Center for Laboratory Analysis Development, Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria, RS, Brazil. Electronic address: tatiana.emanuelli@ufsm.br.

Publikováno v: Nutrition research (New York, N.Y.) [Nutr Res] 2020 Apr; Vol. 76, pp. 52-70. Date of Electronic Publication: 2020 Jan 31.

Short-Term Bixin Supplementation of Healthy Subjects Decreases the Susceptibility of LDL to Cu ²⁺ -Induced Oxidation Ex Vivo .

Autor: Conte L; Graduate Program on Pharmacology, Centre of Health Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil.; Integrated Centre for Laboratory Analysis Development (NIDAL), Department of Food Technology and Science, Centre of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil., Somacal S; Integrated Centre for Laboratory Analysis Development (NIDAL), Department of Food Technology and Science, Centre of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil., Nichelle SM; Integrated Centre for Laboratory Analysis Development (NIDAL), Department of Food Technology and Science, Centre of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil., Rampelotto C; Integrated Centre for Laboratory Analysis Development (NIDAL), Department of Food Technology and Science, Centre of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil., Robalo SS; Department of Animal Science, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil., Roehrs M; Integrated Centre for Laboratory Analysis Development (NIDAL), Department of Food Technology and Science, Centre of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil., Emanuelli T; Graduate Program on Pharmacology, Centre of Health Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil.; Integrated Centre for Laboratory Analysis Development (NIDAL), Department of Food Technology and Science, Centre of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil.

Publikováno v: Journal of nutrition and metabolism [J Nutr Metab] 2019 Mar 03; Vol. 2019, pp. 9407069. Date of Electronic Publication: 2019 Mar 03 (Print Publication: 2019).

Comparing ease of intubation in obese and lean patients using intubation difficulty scale.

Autor: Shailaja S; Department of Anaesthesiology, Father Muller Medical College, Mangalore, Karnataka, India., Nichelle SM; Department of Anaesthesiology, Father Muller Medical College, Mangalore, Karnataka, India., Shetty AK; Department of Anaesthesiology, Father Muller Medical College, Mangalore, Karnataka, India., Hegde BR; Department of Anaesthesiology, Father Muller Medical College, Mangalore, Karnataka, India.

Publikováno v: Anesthesia, essays and researches [Anesth Essays Res] 2014 May-Aug; Vol. 8 (2), pp. 168-74.

Quality of High-Fibre Pasta Supplemented with Watermelon Rind Powder with Different Particle Sizes.

Autor: Dien Quang Long^1,2, Thi Mien Trieu^1,2, Thi Thu Tra Tran¹, Nu Minh Nguyet Ton^1,2, Van Viet Man Le^1,2 lvvman@hcmut.edu.vn

Publikováno v: Food Technology & Biotechnology. Jan-Mar2024, Vol. 62 Issue 1, p59-71. 13p.

Hip to Neck Circumference Ratio as an Independent Predictor of Difficult Intubation in Obese Patients.

Autor: Kheirabadi, Dorna, Shafa, Amir, Rasouli, Mohammadreza, Honarmand, Azim, Safavi, Mohammadreza

Publikováno v: Archives of Anesthesiology & Critical Care; Summer2024, Vol. 10 Issue 3, p260-265, 6p