Search Results - "David Medina Martinez, Oscar"

Dry heat whole Sorghum BRS 305 flour modulate satiety and improves antioxidant response in brain of Wistar rats fed with high-fat high-fructose diet by Guedes Lúcio, Haira, Grancieri, Mariana, David Medina Martinez, Oscar, Celi Lopes Toledo, Renata, Beserra de Menezes, Cícero, Maria Brunoro Costa, Neuza, Aparecida Vieira Queiroz, Valéria, Pereira da Silva, Bárbara, Stampini Duarte Martino, Hércia

“…[Display omitted] •BRS305 sorghum modulate the antioxidant activity in brain and adipose tissue.•BRS305 sorghum recover leptin metabolism altered by high-fat…”
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Germinated millet flour (Pennisetum glaucum (L.) R. Br.) reduces inflammation, oxidative stress, and liver steatosis in rats fed with high-fat high-fructose diet by Theodoro, Jaqueline Maciel Vieira, Martinez, Oscar David Medina, Grancieri, Mariana, Toledo, Renata Celi Lopes, Dias Martins, Amanda M., Dias, Desirrê Morais, Carvalho, Carlos Wanderlei Piler, Martino, Hércia Stampini Duarte

“…This study investigated the effects of germinated millet flour on inflammation, oxidative stress, adiposity, and liver steatosis in Wistar rats fed with a…”
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Dry heated sorghum BRS 305 hybrid flour as a source of resistant starch and tannins improves inflammation and oxidative stress in Wistar rats fed with a high-fat high-fructose diet by Martinez, Oscar David Medina, Theodoro, Jaqueline Maciel Vieira, Grancieri, Mariana, Toledo, Renata Celi Lopes, de Barros, Frederico Augusto Ribeiro, Tako, Elad, Queiroz, Valéria Aparecida Vieira, Martino, Hércia Stampini Duarte

“…This study aimed to evaluate the effect of dry heated sorghum BRS 305 hybrid flour, as a rich source of resistant starch and tannins, on inflammation and…”
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Dry heated whole sorghum flour (BRS 305) with high tannin and resistant starch improves glucose metabolism, modulates adiposity, and reduces liver steatosis and lipogenesis in Wistar rats fed with a high-fat high-fructose diet by Medina Martinez, Oscar David, Vieira Theodoro, Jaqueline Maciel, Grancieri, Mariana, Lopes Toledo, Renata Celi, Vieira Queiroz, Valéria Aparecida, Ribeiro de Barros, Frederico Augusto, Duarte Martino, Hércia Stampini

“…This study aimed to evaluate the effect of dry heated whole sorghum flour (BRS 305 hybrid) on insulin resistance, glucose tolerance, adiposity, steatosis, and…”
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Mixed sorghum and quinoa flour improves protein quality and increases antioxidant capacity in vivo by Medina Martinez, Oscar David, Lopes Toledo, Renata Celi, Vieira Queiroz, Valéria Aparecida, Pirozi, Mônica Ribeiro, Duarte Martino, Hércia Stampini, Ribeiro de Barros, Frederico Augusto

“…Quinoa is a pseudocereal that has high protein quality and sorghum has phenolic compounds that give it a higher antioxidant capacity, however, its protein…”
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Sorghum flour BRS 305 hybrid has the potential to modulate the intestinal microbiota of rats fed with a high-fat high-fructose diet by Martinez, Oscar David Medina, Gomes, Mariana Juste Contin, Grancieri, Mariana, de São José, Vinícius Parzanini Brilhante, Toledo, Renata Celi Lopes, Queiroz, Valéria Aparecida Vieira, da Silva, Bárbara Pereira, Martino, Hércia Stampini Duarte

“…Aim The present study aimed to investigate the effect of dry heated whole sorghum BRS 305 hybrid flour on the gut microbiota modulation and gut health of rats…”
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