Título:	Syzygium malaccense fruit supplementation protects mice brain against high-fat diet impairment and improves cognitive functions.
Autor:	BATISTA, Â. G. MENDONÇA, M. C. P. SOARES, E. S. MAIA, J. K. DA S. DIONISIO, A. P. SARTORI, C. R. HÖFLING M. A. DA C. MARÓSTICA JÚNIOR, M. R.
Afiliación:	ÂNGELA GIOVANA BATISTA, Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas (Unicamp), SP, Brazil; MONIQUE CULTURATO PADILHA MENDONÇA, Department of Pharmacology, Faculty of Medical Sciences, University of Campinas (Unicamp), SP, Brazil; EDILENE SIQUEIRA SOARES, Department of Biochemistry and Tissue Biology, Institute of Biology, University of Campinas (Unicamp), SP, Brazil; JULIANA KELLY DA SILVA-MAIA, Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas (Unicamp), SP, Brazil; ANA PAULA DIONISIO, CNPAT; CESAR RENATO SARTORI, Department of Structural and Functional Biology, Institute of Biology, University of Campinas (Unicamp), SP, Brazil; MARIA ALICE DA CRUZ-HÖFLING, Department of Pharmacology, Faculty of Medical Sciences, University of Campinas (Unicamp), SP, Brazil; MÁRIO ROBERTO MARÓSTICA JÚNIOR, Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas (Unicamp), SP, Brazil.
Año:	2020
Referencia:	Journal of Functional Foods, Amsterdam, v. 65, art. no. 103745, 2020.
Thesagro:	Antocianina Jambo
NAL Thesaurus:	Syzygium malaccense Saturated fatty acids
Palabras clave:	Maçã vermelha-jambo Cognição Ácidos graxos saturados
DOI:	https://doi.org/10.1016/j.jff.2019.103745
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CNPAT)