Chemical composition and antimycoplasma activity of a brown propolis from southern Brazil

Author:

do Nascimento Araújo Camila,Mayworm Marco Aurelio Sivero,Yatsuda Regiane,Negri Giuseppina,Salatino Maria Luiza Faria,Salatino Antonio,Timenetsky Jorge,Campos Guilherme Barreto

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference36 articles.

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2. Alencar SM, Oldoni LC, Castro ML, Cabral ISR, Costa-Neto CM, Cury JA, Rosalen PL, Ikegaki M (2007) Chemical composition and biological activity of a new type of Brazilian propolis: red propolis. J Ethnopharmacol 113:278–283

3. Bankova V, Bertelli D, Borba R, Conti BJ, da Silva Cunha IB, Danert C, Eberlin MN, Falcão SI, Isla MI, Moreno MIN, Papotti G, Popova M, Santiago KB, Salas A, Sawaya ACHF, Schwab NV, Sforcin JM, Simone-Finstrom M, Spivak M, Trusheva B, Vilas-Boas M, Wilson M, Zampini C (2016) Standard methods for Apis mellifera propolis research. J Apicult Res 55:1–49

4. Berretta AA, Arruda C, Miguel FG, Baptista N, Nascimento AP, Marquele-Oliveira F, Hori JI, Da Silva BH, Damaso B, Ramos C, Ferreira R, Bastos JK (2017) Functional properties of Brazilian propolis: from chemical composition until the market. In: Wisundara V, Shiomi N (eds) Superfood and functional food-an overview of their processing and utilization. IntechOpen Limited, London, pp 55–98

5. Carazzone C, Mascherpa D, Gazzani G, Papetti A (2013) Identification of phenolic constituents in red chicory salads (Cichorium intybus) by high-performance liquid chromatography with diode array detection and electrospray ionization tandem mass spectrometry. Food Chem 138:1062–1071

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