Antioxidant potential and vasodilatory activity of fermented beverages of jabuticaba berry (Myrciaria jaboticaba)

Journal of Functional Foods

Volumn 8, Issue 1, 2014, Pages 169-179

  de Sá, Luísa Z C Martins ^a   Castro, Patrícia F S ^a   Lino, Fernando M A ^a   Bernardes, Milton J C ^a   Viegas, Joana C J ^b   Dinis, Teresa C P ^b   Santana, Mábio J ^a   Romao, Wanderson ^c   Vaz, Boniek G ^a   Lião, Luciano M ^a   Ghedini, Paulo C ^a   Rocha, Matheus L ^a   Gil, Eric S ^a  

^a FEDERAL UNIVERSITY OF GOIÁS   (Brazil)

^b UNIVERSITY OF COIMBRA   (Portugal)

^c FEDERAL UNIVERSITY OF ESPÍRITO SANTO   (Brazil)

Author keywords

Antioxidant; Fermented beverages; Myrciaria jaboticaba; Phenolic compounds; Vasorelaxation

Indexed keywords

EID: 84899956941     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2014.03.009     Document Type: Article

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