Neuroprotective effects of dried camu-camu (Myrciaria dubia HBK McVaugh) residue in C. elegans

Azevêdo, Juliana Chris SilvaBorges, Kátia CristinaGenovese, Maria InêsCorreia, Roberta Targino PintoVattem, Dhiraj Anil2021-12-162021-12-162015-07AZEVEDO, J. C.S.; MEDEIROS, K. C. B.; GENOVESE, M. I.; CORREIA, R. T. P.; VATTEM, D. . Neuroprotective effects of dried camu-camu (Myrciaria dubia HBK McVaugh) residue in C. elegans. Food Research International, v. 73, p. 135-141, 2015. Disponível em: https://www.sciencedirect.com/science/article/pii/S0963996915000769?via%3Dihub. Acesso em: 11 nov. 2021. https://doi.org/10.1016/j.foodres.2015.02.0150963-9969https://repositorio.ufrn.br/handle/123456789/45392Attribution 3.0 Brazilhttp://creativecommons.org/licenses/by/3.0/br/Camu-camuNeurodegenerationLife spanAlzheimer's diseaseParkinson's diseaseNeuroprotective effects of dried camu-camu (Myrciaria dubia HBK McVaugh) residue in C. elegansarticle10.1016/j.foodres.2015.02.015