Bixin
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-28109-9_56
Reference67 articles.
1. Assis RP, Arcaro CA, Gutierres VO, Oliveira JO, Costa PI, Baviera AM, Brunetti IL. Combined effects of curcumin and lycopene or bixin in yoghurt on inhibition of LDL oxidation and increases in HDL and paraoxonase levels in streptozotocin-diabetic rats. Int J Mol Sci. 2017 Apr;18(4):332.
2. Bautista AR, Moreira EL, Batista MS, Miranda MS, Gomes IC. Subacute toxicity assessment of annatto in rat. Food Chem Toxicol. 2004 Apr 1;42(4):625–9.
3. Bellinazo PL, Vitola HR, Cruxen CE, Braun CL, Hackbart HC, da Silva WP, Fiorentini ÂM. Probiotic butter: viability of lactobacillus casei strains and bixin antioxidant effect (Bixa orellana L.). J Food Process Preserv. 2019 Sep;43(9):e14088.
4. Bouvier F, Dogbo O, Camara B. Biosynthesis of the food and cosmetic plant pigment bixin (annatto). Science. 2003 Jun 27;300(5628):2089–91.
5. Caligiorne SM, de Farias Lelis D, de M Jensen CE, Soeiro CM, Carvalho de Melo J, Santos RA, Campagnole-Santos MJ, Sousa Santos SH. Bixin and annatto seeds extract reduces blood pressure of rats treated with hypercholesterolemic diet. Rev Port Ciên Desp. 2017 Mar 1;
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