Buscas alternativas:
meat processing » event processing (Expandir a busca), post processing (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (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)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
increases » increase (Expandir a busca), increased (Expandir a busca)
meat processing » event processing (Expandir a busca), post processing (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (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)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
increases » increase (Expandir a busca), increased (Expandir a busca)
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“... antioxidant capacity. Furthermore, a decrease was observed in ROS generation and lipid peroxidation...”
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2
“..., cholesterol, thiobarbituric acid reactive substances (TBARS, a biomarker of lipid oxidation), fluorescent...”
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“... composition was evaluated by using dual-energy X-ray absorptiometry and lipid profile, insulin resistance...”
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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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5
“... to the control and supplemented groups. CONCLUSION: Supplementation with vitamin E decrease the free...”
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“... microvesicules in the liver. It also promoted an increase of glutathione peroxidase activity, decrease...”
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8
“... an increase of glutathione peroxidase activity, decrease of oxidative damage and MMP2 activity. These results...”
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9
“... consumption on biochemical and murinometric parameters in dyslipidemic rats receiving lipid supplementation...”
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10
“... to increase milk production, alter milk composition, and increase the milk fat CLA content. However, few...”
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11
“... glucose, lipid profile, satiety increase and gastrointestinal health.Objective: compiling studies which...”
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12
“... glucose, lipid profile, satiety increase and gastrointestinal health.Objective: compiling studies which...”
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“... diet promoted IR exacerbation; this resistance might have been caused by an increase in TNF...”
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16
“...Ethylazinphos increases the passive proton permeability of lipid bilayers reconstituted with...”
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Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
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“...Luncheon meat...”Acessar documento
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