Glycosylated flavonoids from tomato puree are bioavailable in humans

Nutrition Research

Volumn 25, Issue 8, 2005, Pages 717-726

  Simonetti, Paolo ^a   Gardana, Claudio ^a   Riso, Patrizia ^a   Mauri, Pierluigi ^b   Pietta, Piergiorgio ^b   Porrini, Marisa ^a  

^a UNIVERSITY OF MILAN   (Italy)

^b CNR   (Italy)

Author keywords

Bioavailability; Flavonoids; Humans; LC MS; Tomato puree

Indexed keywords

FLAVONOID; GLYCOSIDE; ISORHAMNETIN; LUTEOLIN; OLIVE OIL; QUERCETIN; RUTOSIDE;

ADULT; ARTICLE; FEMALE; FOOD INTAKE; GLYCOSYLATION; HUMAN; HUMAN EXPERIMENT; NORMAL HUMAN; PLASMA; PRIORITY JOURNAL; TOMATO;

LYCOPERSICON ESCULENTUM;

EID: 25844493657     PISSN: 02715317     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.nutres.2005.05.001     Document Type: Article

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