| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6398409 | Food Research International | 2013 | 7 Pages |
Abstract
⺠The lipid fraction of juçara presented the highest phenolic content. ⺠Juçara fruit showed in vitro and in vivo antioxidant activity. ⺠Fruits of juçara are composed of phenolic acids, flavonols and anthocyanins. ⺠HPLC-ESI-MS/MS identified the chlorogenic, ferulic, rutin and quercetin. ⺠Juçara have a protective effect against TBH-induced oxidative stress in Vero cells.
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Authors
Graciele Da Silva Campelo Borges, Luciano Valdemiro Gonzaga, Fernanda Archilla Jardini, Jorge Mancini Filho, Melina Heller, Gustavo Micke, Ana Carolina Oliveira Costa, Roseane Fett,