Bioavailability of trans-resveratrol from red wine in humans

Molecular Nutrition and Food Research

Volumn 49, Issue 5, 2005, Pages 495-504

  Vitaglione, Paola ^a   Sforza, Stefano ^b   Galaverna, Gianni ^b   Ghidini, Cristiana ^c   Caporaso, Nicola ^a   Vescovi, Pier Paolo ^a,d   Fogliano, Vincenzo ^a   Marchelli, Rosangela ^b  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b UNIVERSITY OF PARMA   (Italy)

^c Centro di Alcologia   (Italy)

^d Dipartimento di Medicina   (Italy)

Author keywords

Glucuronides; Liquid chromatography mass spectrometry; Resveratrol; Wine

Indexed keywords

GLUCURONIDE; RESVERATROL;

ADULT; ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; DIET; DIET RESTRICTION; DRUG BIOAVAILABILITY; FOOD INTAKE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; HUMAN EXPERIMENT; LIPID DIET; MALE; MEAL; NORMAL HUMAN; PURIFICATION; RED WINE; SPECTROPHOTOMETRY; SYNTHESIS;

ADULT; BIOLOGICAL AVAILABILITY; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DIETARY FATS; FASTING; FOOD; GLUCURONIDES; HUMANS; INTESTINAL ABSORPTION; MALE; MASS SPECTROMETRY; STILBENES; WINE;

ANIMALIA;

EID: 20344401340     PISSN: 16134125     EISSN: None     Source Type: Journal    
DOI: 10.1002/mnfr.200500002     Document Type: Article

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