White açaí juice (Euterpe oleracea): Phenolic composition by LC-ESI-MS/MS, antioxidant capacity and inhibition effect on the formation of colorectal cancer related compounds

Autor: Tayse Ferreira Ferreira da Silveira, Thais Cristina Lima de Souza, Ana Vânia Carvalho, Alessandra Braga Ribeiro, Gunter G.C. Kuhnle, Helena Teixeira Godoy

Publikováno v: Journal of Functional Foods, Vol 36, Iss , Pp 215-223 (2017)

The phenolic compounds profile, the antioxidant capacity towards reactive oxygen species and the capacity to inhibit the nitrosation reaction (under simulated gastric environment) of white açaí (Euterpe oleracea) was investigated for the first time

Externí odkaz: https://doaj.org/article/5b1d69a2bd244f98bb7410c95494585e

Effect of Solvent Composition on the Extraction of Phenolic Compounds and Antioxidant Capacity of Bacaba Juice (Oenocarpus bacaba Mart.)

Autor: Adriana Dillenburg Meinhart, Helena Teixeira Godoy, Tayse Ferreira Ferreira da Silveira, Gunter G. C. Kuhnle, Micael de Andrade Lima

Publikováno v: Food Analytical Methods. 13:1119-1128

Studying the phytochemical composition and bioactive potential of underexploited species is of great importance for promoting their valorization and for broadening the range of sources of bioactive compounds in the human diet. In this study, we used

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::640c0a1594716d99f333111f0a2fb593
https://doi.org/10.1007/s12161-020-01726-2

Phenolic compunds and antioxidant capacity of açaí pulp ('Euterpe oleracea' Mart.)

Autor: Tayse Ferreira Ferreira da Silveira

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::bc48a605469f72c32fc6c3f6c403568e
https://doi.org/10.47749/t/unicamp.2017.983969

Impact of surfactant concentration and antioxidant mode of incorporation on the oxidative stability of oil-in-water nanoemulsions

Autor: Tayse Ferreira Ferreira da Silveira, Claire Bourlieu-Lacanal, Pierre Villeneuve, Inar Alves de Castro, Erwann Durand, Jérôme Lecomte, Maria-Cruz Figueroa-Espinoza, Mickaël Laguerre, Nathalie Barouh, Bruno Baréa

Publikováno v: Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2021, 141, pp.110892. ⟨10.1016/j.lwt.2021.110892⟩

International audience; The effect of the presence of surfactant micelles and of the mode of incorporation (pre-homogenization or post-homogenization) on the antioxidant efficiency of a homologous series of n-alkyl gallates phenolipids (G0, G3, G8, G

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c5e06201d7d88ba93d52a35b87cf256f

Potential benefits and risks of omega-3 fatty acids supplementation to patients with COVID-19

Autor: Giovanna Calixto Garcia Carlini, Matheus de Castro Leão, Tamires Miranda Santana, Renata de Cássia Gonçalves, Inar Alves de Castro, Mariana V. de M.B. Pimentel, Tayse Ferreira Ferreira da Silveira, Marcelo Macedo Rogero

Publikováno v: Free Radical Biology and Medicine
Free Radical Biology & Medicine
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP

Studies have shown that infection, excessive coagulation, cytokine storm, leukopenia, lymphopenia, hypoxemia and oxidative stress have also been observed in critically ill Severe Acute Respiratory Syndrome coronavirus 2 (SARS-CoV-2) patients in addit

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f5c05b5a5e43487783240c0a15e4deb9