The influence of postharvest processing and storage of foodstuffs on the bioavailability of flavonoids and phenolic acids-Reference-Cited by-同舟云学术

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The influence of postharvest processing and storage of foodstuffs on the bioavailability of flavonoids and phenolic acids

Published:2008-11-26 Issue:S2 Volume:53 Page:S184-S193
ISSN:1613-4125
Container-title:Molecular Nutrition & Food Research
language:en
Short-container-title:Mol. Nutr. Food Res.

Author:

Cermak Rainer,Durazzo Alessandra,Maiani Giuseppe,Böhm Volker,Kammerer Dietmar R.,Carle Reinhold,Wiczkowski Wieslaw,Piskula Mariusz K.,Galensa Rudolf

Publisher

Wiley

Subject

Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/mnfr.200700444/fullpdf

Reference78 articles.

1. Polyphenols: Chemistry, dietary sources, metabolism, and nutritional significance;Bravo;Nutr. Rev.,1998

2. Dietary polyphenols and the prevention of diseases;Scalbert;Crit. Rev. Food Sci. Nutr.,2005

3. Bioavailability and bioefficacy of polyphenols in humans. I. Review of 97 bioavailability studies;Manach;Am. J. Clin. Nutr.,2005

4. Pharmacokinetics and metabolism of dietary flavonoids in humans;Manach;Free Radical Res.,2004

5. Polyphenols: Food sources and bioavailability;Manach;Am. J. Clin. Nutr.,2004

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