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Biochemical assessment of oxidative stress by the use of açai (Euterpe oleracea Martius) gel in physically active individuals
2016
Food Science and Technology
The relation between oxidative stress and inflammation induced by diseases and exercise has increased the interest in the benefits of antioxidant supplements in the improvement of health and physical and mental performance. The aim of this study was to evaluate the effectiveness of açai gel in reducing oxidative stress in individuals engaged in physical activities as well as their acceptance. Sensory evaluation was performed to determine its acceptability and the biochemical parameters related
doi:10.1590/1678-457x.0046
fatcat:rd6frvvrkjdk7crdxqwabjozzi