Processing blackcurrants dramatically reduces the content and does not enhance the urinary yield of anthocyanins in human subjects

Food Chemistry

Volumn 108, Issue 3, 2008, Pages 869-878

  Hollands, Wendy ^a   Brett, Gary M ^a   Radreau, Pauline ^a,b   Saha, Shikha ^a   Teucher, Birgit ^a,c   Bennett, Richard N ^a,d   Kroon, Paul A ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

^b UNIVERSITY OF EAST ANGLIA   (United Kingdom)

^c MRC HUMAN NUTRITION RESEARCH   (United Kingdom)

^d UNIVERSITY OF TRÁS OS MONTES AND ALTO DOURO   (Portugal)

Author keywords

Bioavailability; Flavonoids; Human metabolism; Phenolics; Polyphenols

Indexed keywords

ANTHOCYANIN;

ABSORPTION; ADULT; AGED; ARTICLE; CONTROLLED STUDY; EXCRETION; FEMALE; FOOD ANALYSIS; FOOD COMPOSITION; FOOD FREEZING; FOOD PROCESSING; FRUIT; HUMAN; HUMAN EXPERIMENT; MALE; METABOLISM; NORMAL HUMAN; QUANTITATIVE ANALYSIS; URINALYSIS; VOLUNTEER;

EID: 39049094079     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.11.052     Document Type: Article

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