A comparative study on the bioavailability of phenolic compounds from organic and nonorganic red grapes-Reference-Cited by-同舟云学术

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A comparative study on the bioavailability of phenolic compounds from organic and nonorganic red grapes

Published:2019-11 Issue: Volume:299 Page:125092
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Iglesias-Carres Lisard^ORCID,Mas-Capdevila Anna,Bravo Francisca Isabel^ORCID,Aragonès Gerard,Arola-Arnal Anna^ORCID,Muguerza Begoña

Funder

Spanish Ministry of Economy and Competitiveness

European Regional Development Funds of the European Union

Universitat Rovira i Virgili – Martí i Franquès

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Distribution of resveratrol metabolites in liver, adipose tissue, and skeletal muscle in rats fed different doses of this polyphenol;Andres-Lacueva;Journal of Agricultural and Food Chemistry,2012

2. Colon bioaccessibility and antioxidant activity of white, green and black tea polyphenols extract after in vitro simulated gastrointestinal digestion;Annunziata;Nutrients,2018

3. Effects of grape pomace polyphenolic extract (Taurisolo®) in reducing tmao serum levels in humans: Preliminary results from a randomized, placebo-controlled, cross-over study;Annunziata;Nutrients,2019

4. Microbial metabolism of dietary phenolic compounds in the colon;Aura;Phytochemistry Reviews,2008

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