Luciana Costa Lima's research while affiliated with Universidade Federal de Mato Grosso (UFMT) and other places
What is this page?
This page lists the scientific contributions of an author, who either does not have a ResearchGate profile, or has not yet added these contributions to their profile.
It was automatically created by ResearchGate to create a record of this author's body of work. We create such pages to advance our goal of creating and maintaining the most comprehensive scientific repository possible. In doing so, we process publicly available (personal) data relating to the author as a member of the scientific community.
If you're a ResearchGate member, you can follow this page to keep up with this author's work.
If you are this author, and you don't want us to display this page anymore, please let us know.
It was automatically created by ResearchGate to create a record of this author's body of work. We create such pages to advance our goal of creating and maintaining the most comprehensive scientific repository possible. In doing so, we process publicly available (personal) data relating to the author as a member of the scientific community.
If you're a ResearchGate member, you can follow this page to keep up with this author's work.
If you are this author, and you don't want us to display this page anymore, please let us know.
Publication (1)
Functional properties of substances present in
in natura
foods such as
fruits and vegetables are well documented; however, the activity that remains after
processing needs more research. The present study aimed to evaluate the anti-
oxidant potential in fruit processed as sauce and quantify the compounds able to
contribute to such activity. Thr...
Citations
... Pepper (Capsicum annuum L.) of the family Solanaceae and genus Capsicum is widely cultivated in China, primarily in Guizhou, Sichuan and Hunan provinces. The area planted with peppers accounts for the largest proportion of vegetable cultivation area in China at 8%-10% of the total vegetable cultivation area (Pereira et al., 2016). Peppers are rich in phytochemicals, including vitamins, capsaicin, carotenoids and polyphenols that have antibacterial, anti-inflammatory, antioxidant, cholesterol-lowering and thrombolytic effects (Sim & Sil, 2008;Shin et al., 2016;De Aguiar et al., 2022). ...
![[object Object]](https://i1.rgstatic.net/ii/profile.image/272344203657222-1441943326717_Q64/Ricardo-Stefani.jpg)
