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Nutricion Hospitalaria|August 12, 2015
FISH OIL AND VITAMIN E CHANGE LIPID PROFILES AND ANTI-LDL-ANTIBODIES IN TWO DIFFERENT ETHNIC GROUPS OF WOMEN TRANSITIONING THROUGH MENOPAUSELiania Alves Luzia, José Mendes Aldrighi, Nágila Raquel Teixeira Damasceno, et al.
Food Research International (Ottawa, Ont.)|January 4, 2022
Bioactive compounds of parsley (Petroselinum crispum), chives (Allium schoenoprasum L) and their mixture (Brazilian cheiro-verde) as promising antioxidant and anti-cholesterol oxidation agents in a food systemFernanda Silva Ferreira, Vanessa Sales de Oliveira, Davy William Hidalgo Chávez, et al.
Food & Function|June 16, 2016
Bioavailability of catechins from guaraná (Paullinia cupana) and its effect on antioxidant enzymes and other oxidative stress markers in healthy human subjectsLina Yonekura, Carolina Aguiar Martins, Geni Rodrigues Sampaio, et al.
Food Research International (Ottawa, Ont.)|December 3, 2022
Effect of guarana seed powder on cholesterol absorption in vitro and in Caco-2 cellsMarcela de Souza Figueira, Maiara Jurema Soares, Rosana Aparecida Manólio Soares-Freitas, et al.
Nutrition Journal|February 23, 2018
Association between plasma fatty acids and inflammatory markers in patients with and without insulin resistance and in secondary prevention of cardiovascular disease, a cross-sectional studyÂngela Cristine Bersch-Ferreira, Geni Rodrigues Sampaio, Marcella Omena Gehringer, et al.
Comprehensive Reviews in Food Science and Food Safety|November 10, 2021
Effects of the consumption of guarana on human health: A narrative reviewElizabeth A F S Torres, Ana Clara da C Pinaffi-Langley, Marcela de Souza Figueira, et al.
The Journal of Nutritional Biochemistry|November 28, 2022
Blood orange juice intake modulates plasma and PBMC microRNA expression in overweight and insulin-resistant women: impact on MAPK and NFκB signaling pathwaysVinícius Cooper Capetini, Bruna J Quintanilha, Dalila Cunha de Oliveira, et al.
Food Chemistry|September 30, 2022
The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processingCarla Fernanda Targueta Barreira, Vanessa Sales de Oliveira, Davy William Hidalgo Chávez, et al.
Advances in Nutrition (Bethesda, Md.)|July 17, 2015
Dietary advanced glycation end products and their role in health and diseaseJaime Uribarri, María Dolores del Castillo, María Pía de la Maza, et al.
BMJ Open|June 12, 2026
Effect of a culturally adapted heart-healthy diet with phytosterols and/or krill oil on lipid-related outcomes in familial hypercholesterolaemia: protocol for a multicentre randomised controlled trial in BrazilErlon Oliveira de Abreu-Silva, Rachel H Vieira Machado, Fernanda Jafet El Khouri, et al.
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