RI UFLA
metadata only
Avaliação in vitro do potencial antioxidante de frutas e hortaliças
The protector effect of fruits and vegetables has been attributed to the presence of antioxidant compounds. The objective of this study was to evaluate the in vitro antioxidant activity of a group of raw and cooked fruits and vegetables, through the decrease of lipid peroxidation, induced by iron in
Conceptio Open Archive
Analyze & explore related research in Conceptio
Connect this record directly into your research workflow or AI agent. Explore citations across open repositories, query full text, and export structured proof bundles.
This document is indexed with metadata only: full text is not available in the archive for this record. Open the official source ↗
Related documents
- Effects of Xoçai Antioxidant Supplements on Atherosclerosis Risk Factors#184737
- Innovative Biotechnological Production of Antioxidant Products#805181
- The Antioxidant Mechanisms Underlying the Aged Garlic Extract- and S-Allylcysteine-Induced Protection#400283
- PENETAPAN KADAR FENOLIK TOTAL DARI EKSTRAK ETANOL BUNGA ROSELLA BERWARNA MERAH (Hibiscus sabdariffa L.) DENGAN MENGGUNAKAN SPEKTROFOTOMETRI UV-Vis#932859
- An Integrated in Silico, in Vitro, and in Vivo Assessment of the Antioxidant and Neuroprotective Profile of Selenocyanate Compounds.#1107465
Record · ID 1017093
Retrieved via Conceptio: every document is proof-bundled with source, license, and retrieval metadata.
Retrieved via Conceptio: every document is proof-bundled with source, license, and retrieval metadata.
Bring this data into your agent: Connect via MCP or API · 20 free credits to start · no card required
Read the Docs → · View CLI source on GitHub · Conceptio Open Knowledge Archive
Read the Docs → · View CLI source on GitHub · Conceptio Open Knowledge Archive