Polyphenols: food sources and bioavailability.
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Summary
The nature and contents of the various polyphenols present in food sources and the influence of agricultural practices and industrial processes are reviewed, and bioavailability appears to differ greatly between the variousPolyphenols, and the most abundantpolyphenols in the authors' diet are not necessarily those that have the best bioavailability profile.
- Type
- review
- Published
- 2004-05-01
- Cited by
- 7,894
- References
- 300
- Access
- Open access
- OpenAlex
- https://openalex.org/W1914622032
- Semantic Scholar
- https://api.semanticscholar.org/CorpusID:4509975
Keywords
Bioavailability, Polyphenol, Glucuronidation, Chemistry, Biochemistry
References
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- Healthy Land, Healthy People: Building a Better Understanding of Sustainable Food Systems for Food and Nutrition Professionals: A Primer on Sustainable Food Systems and Emerging Roles for food and Nutrition Professionals
- Isoflavonoid Production by Genetically Engineered Microorganisms 54
- The Effect of Hopping Technology on Lager Beer Flavor and Flavor Stability and the Impact of Polyphenols on Lager Beer Flavor and Physical Stability
- Polyphenols in cerebral ischemia
- Inhibitory effect of dietary phenolic compounds on Chlamydia pneumoniae in cell cultures.
- In vitro interactions of water-soluble garlic components with human cytochromes p450.
- Low dietary nutrient intakes and respiratory health in adolescents.
- The effect of milk protein on the bioavailability of cocoa polyphenols.
- Tunisian table olive phenolic compounds and their antioxidant capacity.
- Evaluation of radioprotective effects of propolis and quercetin on human white blood cells in vitro.
- Bioaccessibility of phenols in common beans ( Phaseolus vulgaris L.) and iron (Fe) availability to Caco-2 cells.
- Evaluation of free radical-scavenging and anti-oxidant properties of black berry against fluoride toxicity in rats.
- Stability of Active Ingredients of Traditional Chinese Medicine (TCM)
- Determination of 3-hydroxy pterocarpan, a novel osteogenic compound in rat plasma by liquid chromatography-tandem mass spectrometry: application to pharmacokinetics study.
- Ten marker compounds-based comparative study of green tea and guava leaf by HPTLC densitometry methods: antioxidant activity profiling.
- Anticoagulant effect of polyphenols-rich extracts from black chokeberry and grape seeds.
- Phytochemicals in Cancer Prevention and Therapy: Truth or Dare?
- Coffee Component 3-Caffeoylquinic Acid Increases Antioxidant Capacity but not Polyphenol Content in Experimental Cerebral Infarction
- Antithrombin Effect of Polyphenol‐Rich Extracts from Black Chokeberry and Grape Seeds
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