Bioavailability of C-Linked Dihydrochalcone and Flavanone Glucosides in Humans Following Ingestion of Unfermented and Fermented Rooibos Teas-Reference-Cited by-同舟云学术

Bioavailability of C-Linked Dihydrochalcone and Flavanone Glucosides in Humans Following Ingestion of Unfermented and Fermented Rooibos Teas

Published:2009-06-17 Issue:15 Volume:57 Page:7104-7111
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Stalmach Angélique¹,Mullen William¹,Pecorari Monia²,Serafini Mauro²,Crozier Alan¹

Affiliation:

1. Plant Products and Human Nutrition Group, Division of Ecology and Evolutionary Biology, Faculty of Biomedical and Life Sciences, University of Glasgow, Glasgow G12 8QQ, United Kingdom

2. Antioxidant Research Laboratory at the Unit of Human Nutrition, Istituto Nazionale di Ricerca Alimenti e Nutrizione, Via Ardeatina 546, 00178 Rome, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf9011642

Reference13 articles.

1. HPLC quantification of the dihydrochalcones, aspalathin and nothofagin in rooibos tea (Aspalathus linearis) as affected by processing

2. Characterization of Phenolic Compounds in Rooibos Tea

3. Superoxide anion and α,α-diphenyl-β-picrylhydrazyl radical scavenging capacity of rooibos (Aspalathus linearis) aqueous extracts, crude phenolic fractions, tannin and flavonoids

4. Comparison of the Antioxidant Activity of Aspalathin with That of Other Plant Phenols of Rooibos Tea (Aspalathus linearis), α-Tocopherol, BHT, and BHA

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