The antioxidant effect of Brazil nut (Bertholletia excelsa) is influenced by a genetic superoxide-hydrogen peroxide imbalance in healthy humans

Autor:	Ivana Beatrice Mânica da Cruz, Fern, Ednéa Aguiar Maia Ribeiro, Adriano Flesch Lenz, Alencar Machado, Jéssica de Rosso Motta, Thamara Graziela Flores, Maiquidieli Dal Berto, Verônica Farina Azzolin, Euler Esteves Ribeiro, a Barbisan
Rok vydání:	2018
Předmět:	Nut Antioxidant Superoxide medicine.medical_treatment Biology Peroxide food.food chemistry.chemical_compound Nutraceutical food chemistry medicine Bertholletia Food science Hydrogen peroxide Brazil nut
Zdroj:	Journal of Nutritional Health & Food Engineering. 8
ISSN:	2373-4310
DOI:	10.15406/jnhfe.2018.08.00278
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::500d876f2a1f3a37f5671ec85d4f24ab https://doi.org/10.15406/jnhfe.2018.08.00278 Zobrazit plný text záznamu