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Page 1
Lesser-Consumed Tropical Fruits and Their by-Products: Phytochemical Content and Their Antioxidant and Anti-Inflammatory Potential.
Nutrients. 2022 Sep 5;14(17):3663. doi: 10.3390/nu14173663.
Nutrients. 2022.
PMID: 36079920
Free PMC article.
Review.
Antioxidants in Oak (Quercus sp.): Potential Application to Reduce Oxidative Rancidity in Foods.
Othón-Díaz ED, Fimbres-García JO, Flores-Sauceda M, Silva-Espinoza BA, López-Martínez LX, Bernal-Mercado AT, Ayala-Zavala JF.
Othón-Díaz ED, et al. Among authors: lopez martinez lx.
Antioxidants (Basel). 2023 Apr 2;12(4):861. doi: 10.3390/antiox12040861.
Antioxidants (Basel). 2023.
PMID: 37107236
Free PMC article.
Review.
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Valorization of Fermented Shrimp Waste with Supercritical CO2 Conditions: Extraction of Astaxanthin and Effect of Simulated Gastrointestinal Digestion on Its Antioxidant Capacity.
Cabanillas-Bojórquez LA, Gutiérrez-Grijalva EP, González-Aguilar GA, López-Martinez LX, Castillo-López RI, Bastidas-Bastidas PJ, Heredia JB.
Cabanillas-Bojórquez LA, et al.
Molecules. 2021 Jul 24;26(15):4465. doi: 10.3390/molecules26154465.
Molecules. 2021.
PMID: 34361618
Free PMC article.
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Short and long-term exposure to diclofenac alter oxidative stress status in common carp Cyprinus carpio.
Saucedo-Vence K, Dublán-García O, López-Martínez LX, Morachis-Valdes G, Galar-Martínez M, Islas-Flores H, Gómez-Oliván LM.
Saucedo-Vence K, et al.
Ecotoxicology. 2015 Apr;24(3):527-39. doi: 10.1007/s10646-014-1401-9. Epub 2014 Dec 16.
Ecotoxicology. 2015.
PMID: 25512029
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Chronic exposure to pollutants in Madín Reservoir (Mexico) alters oxidative stress status and flesh quality in the common carp Cyprinus carpio.
Morachis-Valdez G, Dublán-García O, López-Martínez LX, Galar-Martínez M, Saucedo-Vence K, Gómez-Oliván LM.
Morachis-Valdez G, et al.
Environ Sci Pollut Res Int. 2015 Jun;22(12):9159-72. doi: 10.1007/s11356-014-4061-7. Epub 2015 Jan 14.
Environ Sci Pollut Res Int. 2015.
PMID: 25583264
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Phase II-inducing, polyphenols content and antioxidant capacity of corn (Zea mays L.) from phenotypes of white, blue, red and purple colors processed into masa and tortillas.
Lopez-Martinez LX, Parkin KL, Garcia HS.
Lopez-Martinez LX, et al.
Plant Foods Hum Nutr. 2011 Mar;66(1):41-7. doi: 10.1007/s11130-011-0210-z.
Plant Foods Hum Nutr. 2011.
PMID: 21327968
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