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Biochemical assessment of oxidative stress by the use of açai (Euterpe oleracea Martius) gel in physically active individuals. Repositório Alice
VIANA, D. S.; CARVALHO, L. M. J. DE; MOURA, M. R. L.; PEIXOTO, J. C.; CARVALHO, J. L. V. de.
2016
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Açai; Sensory analysis; Biochemical evaluation.
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1052851
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Biochemical assessment of oxidative stress by the use of açai (Euterpe oleracea Martius) gel in physically active individuals Ciênc. Tecnol. Aliment.
VIANA,Daniela Soares; CARVALHO,Lucia Maria Jaeger de; MOURA,Mirian Ribeiro Leite; PEIXOTO,Jacqueline Carvalho; CARVALHO,José Luiz Viana de.
Abstract The relation between oxidative stress and inflammation induced by diseases and exercise has increased the interest in the benefits of antioxidant supplements in the improvement of health and physical and mental performance. The aim of this study was to evaluate the effectiveness of açai gel in reducing oxidative stress in individuals engaged in physical activities as well as their acceptance. Sensory evaluation was performed to determine its acceptability and the biochemical parameters related to immune profile and biomarkers of muscle, liver and oxidative stress, with and without the use of gel were evaluated. The appearance, sweetness and overall impression of the açai gel were considered good. It was observed a significant increase in CK...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Açai; Sensory analysis; Biochemical evaluation.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000100090
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