Perspectives of the potential implications of wine polyphenols on human oral and gut microbiota

Trends in Food Science and Technology

Volumn 21, Issue 7, 2010, Pages 332-344

  Requena, T ^a   Monagas, M ^b   Pozo Bayon M A ^b   Martin Alvarez P J ^b   Bartolome B ^b   del Campo, R ^c   Avila M ^a   Martinez Cuesta M C ^a   Pelaez C ^a   Moreno Arribas, M V ^b  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

^c HOSPITAL RAMÓN Y CAJAL   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIAL GENUS; FLAVAN-3-OLS; HUMAN MICROBIOTA; METABOLIC TRANSFORMATIONS; MICROBIOTAS; MODULATING EFFECT; PHENOLIC COMPOSITION; PHENOLIC COMPOUNDS; POLYPHENOLS; POTENTIAL EFFECTS; RED WINE; RESEARCH TRENDS;

BACTERIOLOGY; WINE;

PHENOLS;

BACTERIA (MICROORGANISMS);

EID: 77954089314     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2010.04.004     Document Type: Review

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