Egle Machado de Almeida Siqueira

The effect of roasting on the phenolic compounds and antioxidant potential of baru nuts [Dipteryx alata Vog.]

Miriam Rejane Bonilla Lemos, Egle Machado de Almeida Siqueira, Sandra Fernandes Arruda et al. · Food Research International · 2012 · 120 citations

Brazilian Savanna Fruits Contain Higher Bioactive Compounds Content and Higher Antioxidant Activity Relative to the Conventional Red Delicious Apple

Egle Machado de Almeida Siqueira, Fernanda R. Rosa, Adriana Medeiros Fustinoni et al. · PLoS ONE · 2013 · 97 citations · Full text

Food Chemistry, Red Delicious Apple, Food Bioactive Compound +13

Consumption of baru seeds [Dipteryx alata Vog.], a Brazilian savanna nut, prevents iron-induced oxidative stress in rats

Egle Machado de Almeida Siqueira, Alinne Martins Ferreira Marin, Marcela de Sá Barreto da Cunha et al. · Food Research International · 2011 · 69 citations

Vitamin A deficiency increases hepcidin expression and oxidative stress in rat

Sandra Fernandes Arruda, Egle Machado de Almeida Siqueira, Fernando Fortes de Valência · Nutrition · 2009 · 49 citations

Inflammation, Vitamin Nutrition, Biochemistry +11

Dietary Iron Concentration May Influence Aging Process by Altering Oxidative Stress in Tissues of Adult Rats

Lorena Fernandes Arruda, Sandra Fernandes Arruda, Natália Aboudib Campos et al. · PLoS ONE · 2013 · 45 citations · Full text

Nutrition, Nutrient Bioavailability, Aging +13