The influence of beverage composition on delivery of phenolic compounds from coffee and tea

Physiology and Behavior

Volumn 100, Issue 1, 2010, Pages 33-41

  Ferruzzi, Mario G ^a  

^a PURDUE UNIVERSITY   (United States)

Author keywords

Bioaccessibility; Bioavailability; Catechins; Coffee; Food matrix; Phenolics; Tea

Indexed keywords

ASCORBIC ACID; CATECHIN; CHLOROGENIC ACID; EPICATECHIN; EPICATECHIN GALLATE; EPIGALLOCATECHIN; EPIGALLOCATECHIN GALLATE; FLAVANOL DERIVATIVE; PHENOL DERIVATIVE; THEAFLAVIN;

ARTICLE; BEVERAGE; BIOAVAILABILITY; CHEMICAL STRUCTURE; COFFEE; DIGESTION; EPIDEMIOLOGICAL DATA; FOOD COMPOSITION; FOOD PROCESSING; NUTRITIONAL HEALTH; PHYTOCHEMISTRY; PRIORITY JOURNAL; RISK ASSESSMENT; TEA;

BEVERAGES; BIOLOGICAL AVAILABILITY; CATECHIN; CHLOROGENIC ACID; COFFEE; FLAVONOIDS; HUMANS; MODELS, BIOLOGICAL; PHENOLS; TEA;

EID: 77950961183     PISSN: 00319384     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.physbeh.2010.01.035     Document Type: Article

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