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Toxicological and bioactivity evaluation of blackcurrant press cake, sea buckthorn leaves and bark from Scots pine and Norway spruce extracts under a green integrated approach.
Pap, Nora; Reshamwala, Dhanik; Korpinen, Risto; Kilpeläinen, Petri; Fidelis, Marina; Furtado, Marianna M; Sant'Ana, Anderson S; Wen, Mingchun; Zhang, Liang; Hellström, Jarkko; Marnilla, Pertti; Mattila, Pirjo; Sarjala, Tytti; Yang, Baoru; Lima, Amanda Dos Santos; Azevedo, Luciana; Marjomäki, Varpu; Granato, Daniel.
Afiliação
  • Pap N; Biorefinery and Bioproducts, Natural Resources Institute Finland (Luke), FI-31600, Jokioinen, Finland. Electronic address: nora.pap@luke.fi.
  • Reshamwala D; Department of Biological and Environmental Science, University of Jyväskylä, Jyväskylä, Finland.
  • Korpinen R; Biorefinery and Bioproducts, Natural Resources Institute Finland (Luke), FI-02150, Espoo, Finland.
  • Kilpeläinen P; Biorefinery and Bioproducts, Natural Resources Institute Finland (Luke), FI-02150, Espoo, Finland.
  • Fidelis M; Food Processing and Quality, Natural Resources Institute Finland (Luke), FI-02150, Espoo, Finland.
  • Furtado MM; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil.
  • Sant'Ana AS; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil.
  • Wen M; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, China.
  • Zhang L; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, China.
  • Hellström J; Food Processing and Quality, Natural Resources Institute Finland (Luke), FI-31600, Jokioinen, Finland.
  • Marnilla P; Food Processing and Quality, Natural Resources Institute Finland (Luke), FI-31600, Jokioinen, Finland.
  • Mattila P; Food Processing and Quality, Natural Resources Institute Finland (Luke), FI- 20520, Turku, Finland.
  • Sarjala T; Biomass Characterization and Properties, Natural Resources Institute Finland (Luke), FI-39700, Parkano, Finland.
  • Yang B; Food Chemistry and Food Development, Department of Biochemistry, University of Turku, 20014, Turku, Finland.
  • Lima ADS; Department of Food, Faculty of Nutrition, Federal University of Alfenas, Rua Gabriel Monteiro da Silva, 714, 37130-000, Alfenas, Brazil.
  • Azevedo L; Department of Food, Faculty of Nutrition, Federal University of Alfenas, Rua Gabriel Monteiro da Silva, 714, 37130-000, Alfenas, Brazil.
  • Marjomäki V; Department of Biological and Environmental Science, University of Jyväskylä, Jyväskylä, Finland.
  • Granato D; Food Processing and Quality, Natural Resources Institute Finland (Luke), FI-02150, Espoo, Finland. Electronic address: granatod@gmail.com.
Food Chem Toxicol ; 153: 112284, 2021 Jul.
Article em En | MEDLINE | ID: mdl-34044082
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Extratos Vegetais / Anti-Infecciosos / Anti-Inflamatórios / Antioxidantes Idioma: En Revista: Food Chem Toxicol Ano de publicação: 2021 Tipo de documento: Article
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Extratos Vegetais / Anti-Infecciosos / Anti-Inflamatórios / Antioxidantes Idioma: En Revista: Food Chem Toxicol Ano de publicação: 2021 Tipo de documento: Article