Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1160809
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dc.contributor.authorCRUZ, M. A. A. S.
dc.contributor.authorCOIMBRA, P. S.
dc.contributor.authorARAUJO-LIMA, C. F.
dc.contributor.authorFREITAS-SILVA, O.
dc.contributor.authorTHEODORO, A. J.
dc.date.accessioned2024-06-15T07:54:28Z-
dc.date.available2024-06-15T07:54:28Z-
dc.date.created2024-01-15
dc.date.issued2024
dc.identifier.citationFoods, v. 13, n. 2, 2024.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1160809-
dc.descriptionSeveral species of hybrid fruits, such as citrus, grapes, blueberries, apples, tomatoes, and lingonberries among others, have attracted scientific attention in recent years, especially due to their reported antioxidant and anti-inflammatory properties. The bagasse, leaves, bark, and seeds of these hybrid fruits have large amounts of polyphenols, such as flavonoids, which act as potent antioxidants. Several studies have been carried out in cellular models of neurotoxicity of the extract of these fruits, to document the beneficial effects for human health, as well as to prove its antiproliferative effect in cancer cells. In the present review, through a synthesis of existing information in the scientific literature, we demonstrate that hybrid fruits are a source of antioxidant and bioactive compounds, which act in the inhibition of diseases such as cancer, diabetes, and inflammatory and neurodegenerative diseases, and consequently improving human health.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectHealth Professions (miscellaneous)
dc.subjectHealth (social science)
dc.subjectFruta híbrida
dc.subjectAnti-inflammatory properties
dc.titleHybrid fruits for Improving health—A comprehensive review.
dc.typeArtigo de periódico
dc.subject.thesagroAntioxidante
dc.subject.thesagroFruta Cítrica
dc.subject.thesagroFruta
dc.subject.thesagroAntiinflamatório
dc.subject.thesagroBagaço
dc.subject.thesagroFolha
dc.subject.thesagroSemente
dc.subject.thesagroFlavonóide
dc.subject.nalthesaurusMicrobiology
dc.subject.nalthesaurusFood science
dc.subject.nalthesaurusHealth foods
dc.subject.nalthesaurusPlant Science and Plant Products
dc.subject.nalthesaurusHybrids
dc.subject.nalthesaurusFruits
dc.subject.nalthesaurusBagasse
dc.subject.nalthesaurusLeaves
dc.subject.nalthesaurusBark
dc.subject.nalthesaurusSeeds
dc.subject.nalthesaurusPolyphenols
dc.subject.nalthesaurusFlavonoids
dc.subject.nalthesaurusAntioxidants
dc.description.notesartigo n. 219.
riaa.ainfo.id1160809
riaa.ainfo.lastupdate2024-06-14
dc.identifier.doihttps://doi.org/10.3390/foods13020219
dc.contributor.institutionMARTA A. A. S. CRUZ, UNIVERSIDADE FEDERAL DO ESTADO DO RIO DE JANEIRO; PEDRO P. S. COIMBRA, UNIVERSIDADE DO ESTADO DO RIO DE JANEIRO; UNIVERSIDADE FEDERAL DO ESTADO DO RIO DE JANEIRO; CARLOS F. ARAÚJO-LIMA, UNIVERSIDADE DO ESTADO DO RIO DE JANEIRO; UNIVERSIDADE FEDERAL DO ESTADO DO RIO DE JANEIRO; OTNIEL FREITAS SILVA, CTAA; ANDERSON J. TEODORO, UNIVERSIDADE FEDERAL DO ESTADO DO RIO DE JANEIRO; UNIVERSIDADE FEDERAL FLUMINIENSE.
Appears in Collections:Artigo em periódico indexado (CTAA)

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