“... AP, and after 70 days, the ME groups were treated for 30 days. Glycaemia, insulinaemia, homeostatic model...”
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“... of interleukin-1β (IL-1β) and lipopolysaccharide (LPS); and lipid profile of rats with apical periodontitis...”
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Assuntos: “...Lipid peroxidation...”
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“... 5 ml/kg of absolute ethanol was administrated. After two days of treatment, the animals were euthanized and lipid...”
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“... administrated. After two days of treatment, the animals were euthanized and lipid profile, hepatic and renal...”
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“... laser (PDT). The animals were killed 7 days after the treatments, and the mandibles were histologically...”
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“..., we compared the effects of etofibrate and controlled-release niacin on lipid profile and plasma lipoprotein...”
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“... for 10 weeks after which, 50% of the animals belonging to the HF group were switched to a regimen of high...”
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“... mellitus and its complications has appeared as an emerging trend. Curcumin, a yellow pigment isolated from...”
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“... in a crossover design and received 2 dietary treatments: (1) control: basal diet containing no supplemental lipid...”
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“... a low capacity to recover after a period of drought. This experiment aimed to evaluate the effect...”
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“.... We investigated the association between iron levels in saliva in children and their caries experience...”
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“...% of the participants had severe depression and after the intervention most had minimal depression...”
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“... lower the protein (P < .0001) and lipid (P = .0006) content and consequently the greater the...”
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“... Carlo's method, the occurrence of sequences of dry spells during the cropping season and the consequent...”
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“... Carlo's method, the occurrence of sequences of dry spells during the cropping season and the consequent...”
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“... lipid accumulation assays, DHA at 100 mu M and MLT at 1 mu M for 48 h were chosen. DHA doubled and MLT...”
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“... evaluated by a 6-day food record questionnaire. At the beginning and after eight weeks of follow-up, body...”
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“... concentration in wines is approximately 0.5 g/L and, legally, must remain below 1.0g/L. Winemakers use...”
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