Antioxidant activity of chia flour as a food supplement in a cellular model: Repercussions of processing and in vitro digestion-Reference-Cited by-同舟云学术

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Antioxidant activity of chia flour as a food supplement in a cellular model: Repercussions of processing and in vitro digestion

Published:2024-01 Issue:1 Volume:10 Page:e24125
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

Lucini Mas Agustin^ORCID,Sabatino María Eugenia^ORCID,Theumer Martin Gustavo^ORCID,Wunderlin Daniel Alberto,Baroni María Verónica

Publisher

Elsevier BV

Reference45 articles.

1. Overview of polyphenols and their properties;Belščak-Cvitanović,2018

2. Evaluation of the cellular and animal models for the study of antioxidant activity: a review;Zhang;J. Food Sci.,2017

3. Polyphenols and glutathione synthesis regulation;Moskaug;Am. J. Clin. Nutr.,2005

4. Current evidence on the effect of dietary polyphenols intake on chronic diseases;Costa;Food Chem. Toxicol.,2017

5. Polyphenols and their interactions with other dietary compounds : implications for human health;Kardum,2018

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Evaluation of hematoprotective, hepatoprotective, and anti-inflammatory potentials of chia seed (Salvia hispanica L.) extract in rats;Veterinary and Animal Science;2024-06

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