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- Table of Contents
Journal of Nutrition and Metabolism
Volume 2013 (2013), Article ID 653185, 7 pages
A Single Consumption of High Amounts of the Brazil Nuts Improves Lipid Profile of Healthy Volunteers
1Department of Chemistry, Natural and Exact Sciences Centers, Federal University of Santa Maria (UFSM), 97105900 Santa Maria, RS, Brazil
2Department of Nutrition, Center Franciscan University (UNIFRA), Santa Maria, RS, Brazil
3Clinical Laboratory Analysis, University Hospital, Santa Maria, RS, Brazil
4Lutheran University of Brazil (ULBRA), Santa Maria, RS, Brazil
5Department of Technology and Food and Science, Federal University of Santa Maria (UFSM), Santa Maria, RS, Brazil
Received 20 April 2013; Revised 15 May 2013; Accepted 15 May 2013
Academic Editor: Cindy Davis
Copyright © 2013 Elisângela Colpo et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Citations to this Article [2 citations]
The following is the list of published articles that have cited the current article.
- Elisângela Colpo, Carlos Dalton D.A. Vilanova, Luiz Gustavo B. Reetz, Marta M.M. F. Duarte, Iria Luiza G. Farias, Daiane F. Meinerz, Douglas O.C. Mariano, Raquel G. Vendrusculo, Aline A. Boligon, Cristiane L. Dalla Corte, Roger Wagner, Margareth L. Athayde, and João Batista T.D. Rocha, “Brazilian nuts consumption by healthy volunteers improves inflammatory parameters,” Nutrition, 2013.
- M. B. Stockler-Pinto, O. Malm, C. Moraes, N. E. Farage, W. S. Silva, S. M. F. Cozzolino, and D. Mafra, “A Follow-up Study of the Chronic Kidney Disease Patients Treated with Brazil Nut: Focus on Inflammation and Oxidative Stress,” Biological Trace Element Research, 2014.