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Royal Society of Chemistry, Food and Function, 22(12), p. 11278-11289, 2021

DOI: 10.1039/d1fo02664j

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Blood pressure and body fat % reduction is mainly related to flavanone phase II conjugates and minor extension by phenolic acid after long-term intake of orange juice

Journal article published in 2021 by Layanne Nascimento Fraga, Camille Perella Coutinho, Adriana Campos Rozenbaum, Eric de Castro Tobaruela ORCID, Franco Maria Lajolo, Neuza Mariko Aymoto Hassimotto ORCID
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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Abstract

Hesperidin and narirutin are the major flavanones present in orange juice, and they have been associated with a reduction in risk of cardiometabolic disease.