Suppressive Effects of Ethanolic Extracts from Propolis and Its Main Botanical Origin on Dioxin Toxicity

DOI Web Site 被引用文献1件
  • Yong K. Park
    Department of Food Science, College of Food Engineering, State University of Campinas, P.O. Box 6177, Campinas, SP, Brazil, and Department of Biofunctional Chemistry, Faculty of Agriculture, Kobe University, Rokkodai-cho, Nada-ku, Kobe 657-8501, Japan
  • Itsuko Fukuda
    Department of Food Science, College of Food Engineering, State University of Campinas, P.O. Box 6177, Campinas, SP, Brazil, and Department of Biofunctional Chemistry, Faculty of Agriculture, Kobe University, Rokkodai-cho, Nada-ku, Kobe 657-8501, Japan
  • Hitoshi Ashida
    Department of Food Science, College of Food Engineering, State University of Campinas, P.O. Box 6177, Campinas, SP, Brazil, and Department of Biofunctional Chemistry, Faculty of Agriculture, Kobe University, Rokkodai-cho, Nada-ku, Kobe 657-8501, Japan
  • Shin Nishiumi
    Department of Food Science, College of Food Engineering, State University of Campinas, P.O. Box 6177, Campinas, SP, Brazil, and Department of Biofunctional Chemistry, Faculty of Agriculture, Kobe University, Rokkodai-cho, Nada-ku, Kobe 657-8501, Japan
  • Ken-ichi Yoshida
    Department of Food Science, College of Food Engineering, State University of Campinas, P.O. Box 6177, Campinas, SP, Brazil, and Department of Biofunctional Chemistry, Faculty of Agriculture, Kobe University, Rokkodai-cho, Nada-ku, Kobe 657-8501, Japan
  • Andreas Daugsch
    Department of Food Science, College of Food Engineering, State University of Campinas, P.O. Box 6177, Campinas, SP, Brazil, and Department of Biofunctional Chemistry, Faculty of Agriculture, Kobe University, Rokkodai-cho, Nada-ku, Kobe 657-8501, Japan
  • Helia H. Sato
    Department of Food Science, College of Food Engineering, State University of Campinas, P.O. Box 6177, Campinas, SP, Brazil, and Department of Biofunctional Chemistry, Faculty of Agriculture, Kobe University, Rokkodai-cho, Nada-ku, Kobe 657-8501, Japan
  • Glaucia M. Pastore
    Department of Food Science, College of Food Engineering, State University of Campinas, P.O. Box 6177, Campinas, SP, Brazil, and Department of Biofunctional Chemistry, Faculty of Agriculture, Kobe University, Rokkodai-cho, Nada-ku, Kobe 657-8501, Japan

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