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In Vivo Hypolipidemic and Antioxidant Potential of Brosimum alicastrum Swartz: Comparison Between Different Raw, Dried, and Roasted Seed Flours with Acute Toxicological Validation.

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Title: In Vivo Hypolipidemic and Antioxidant Potential of Brosimum alicastrum Swartz: Comparison Between Different Raw, Dried, and Roasted Seed Flours with Acute Toxicological Validation.
Authors: Luna-Pérez, Irene Jazmín García1 (AUTHOR), Moreno-Vázquez, Sergio Esteban2 (AUTHOR), Gutiérrez-Rebolledo, Gabriel Alfonso1,2 (AUTHOR), Téllez-Medina, Darío Iker1,2 (AUTHOR), Ortiz-Moreno, Alicia1 (AUTHOR)
Source: Sci (2413-4155). May2026, Vol. 8 Issue 5, p115. 16p.
Database: Academic Search Ultimate
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  Data: In Vivo Hypolipidemic and Antioxidant Potential of Brosimum alicastrum Swartz: Comparison Between Different Raw, Dried, and Roasted Seed Flours with Acute Toxicological Validation.
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      – TitleFull: In Vivo Hypolipidemic and Antioxidant Potential of Brosimum alicastrum Swartz: Comparison Between Different Raw, Dried, and Roasted Seed Flours with Acute Toxicological Validation.
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              Text: May2026
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              Y: 2026
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