Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1119060
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dc.contributor.authorBATISTA, Â. G.
dc.contributor.authorMENDONÇA, M. C. P.
dc.contributor.authorSOARES, E. S.
dc.contributor.authorMAIA, J. K. DA S.
dc.contributor.authorDIONISIO, A. P.
dc.contributor.authorSARTORI, C. R.
dc.contributor.authorHÖFLING M. A. DA C.
dc.contributor.authorMARÓSTICA JÚNIOR, M. R.
dc.date.accessioned2021-01-13T09:04:37Z-
dc.date.available2021-01-13T09:04:37Z-
dc.date.created2020-01-20
dc.date.issued2020
dc.identifier.citationJournal of Functional Foods, Amsterdam, v. 65, art. no. 103745, 2020.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1119060-
dc.language.isoeng
dc.rightsopenAccesseng
dc.subjectMaçã vermelha-jambo
dc.subjectCognição Ácidos graxos saturados
dc.titleSyzygium malaccense fruit supplementation protects mice brain against high-fat diet impairment and improves cognitive functions.
dc.typeArtigo de periódico
dc.subject.thesagroAntocianina
dc.subject.thesagroJambo
dc.subject.nalthesaurusSyzygium malaccense
dc.subject.nalthesaurusSaturated fatty acids
riaa.ainfo.id1119060
riaa.ainfo.lastupdate2021-01-12
dc.identifier.doihttps://doi.org/10.1016/j.jff.2019.103745
dc.contributor.institutionÂNGELA 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.
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