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Análise comparativa das propriedades antioxidantes dos extractos de farelo de arroz

Análise comparativa das propriedades antioxidantes dos extractos de farelo de arroz

MARY ANGEL JACSON / RESHMA K

54,32 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2024
Materia
Botánica y ciencias de las plantas
ISBN:
9786207907540
54,32 €
IVA incluido
Disponible

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Sobre IBD

As plantas são uma fonte primária de compostos biologicamente activos, com propriedades antioxidantes e a capacidade de eliminar radicais livres, com potencial terapêutico para doenças relacionadas com os radicais livres. A utilização do farelo de arroz em produtos alimentares, particularmente para a criação de alimentos funcionais, está a tornar-se mais prevalente. Esta revisão enfatiza os compostos bioactivos significativos encontrados nas variedades de arroz pigmentado, destacando o seu potencial como ingredientes medicinais e nutracêuticos. Este estudo centra-se na avaliação da potencial atividade antioxidante do farelo de arroz das variedades Jyothi e Rakthasali, através de vários métodos experimentais. Esta informação pode ser altamente benéfica para a indústria alimentar funcional e para o avanço da investigação em produtos medicinais.

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