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and processing » food processing (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (Expandir a busca)
the increases » the increase (Expandir a busca), the increased (Expandir a busca), time increases (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease or (Expandir a busca)
on decrease » on decreased (Expandir a busca), of decrease (Expandir a busca), or decrease (Expandir a busca)
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“... antioxidant capacity. Furthermore, a decrease was observed in ROS generation and lipid peroxidation...”
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“... advanced glycation end products (AGEs), and the activity of PON 1, an antioxidant enzyme were assessed...”
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“... presence of glucose in the medium caused an increase of biomass, a decrease in the MDA content and CTT...”
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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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“...The exposure of living organisms to metals can generate reactive oxygen species and failure...”
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“..., the ingestion of different aliments; the positioning, and imaging processing interfere with extra...”
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“..., it was observed a decrease in ROS and NO production, also promoting the transcriptional activity of Nrf...”
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“... a decrease in ROS and NO production, also promoting the transcriptional activity of Nrf2. In vivo...”
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“... was reported only in the HFDMEL group. Additionally, a decrease in LDL and an increase in HDL were...”
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“... to the control and supplemented groups. CONCLUSION: Supplementation with vitamin E decrease the free...”
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“... consumption on biochemical and murinometric parameters in dyslipidemic rats receiving lipid supplementation...”
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