A review on the anti-inflammatory activities of Brazilian green, brown and red propolis.
Dos Santos FF, Morais-Urano RP, Cunha WR, de Almeida SG, Cavallari PSDSR, Manuquian HA, Pereira HA, Furtado R, Santos MFC, Amdrade E Silva ML.
Dos Santos FF, et al. Among authors: de almeida sg.
J Food Biochem. 2022 Oct;46(10):e14350. doi: 10.1111/jfbc.14350. Epub 2022 Jul 26.
J Food Biochem. 2022.
PMID: 35880944
Review.