In vitro and in vivo antioxidant activity of the pulp of Jatobá-do-cerrado
Author:
Affiliation:
1. Universidade Federal da Grande Dourados, Brazil
2. Universidade Federal de Mato Grosso do Sul, Brazil
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v36n1/0101-2061-cta-1678-457X0084.pdf
Reference21 articles.
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3. Hydrolyzable tannin analysis in food;Arapitsas P.;Food Chemistry,2012
4. Caracterização dos frutos nativos dos cerrados: Araticum, Baru e Jatobá;Ávila R.;Agrotecnologia,2010
5. Separation of polyphenols and arecoline from arecanut (Areca Catechu L.) by solvent extraction, its antioxidant activity, and identification of polyphenols;Chavan Y. V.;Journal of the Science of Food and Agriculture,2013
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