Anthocyanins and Flavanones Are More Bioavailable than Previously Perceived: A Review of Recent Evidence

Annual Review of Food Science and Technology

Volumn 8, Issue , 2017, Pages 155-180

  Kay, Colin D ^a   Pereira Caro, Gema ^b   Ludwig, Iziar A ^c   Clifford, Michael N ^d   Crozier, Alan ^e  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

^b IFAPA CENTRO ALAMEDA DEL OBISPO   (Spain)

^c UNIVERSITY OF LLEIDA   (Spain)

^d UNIVERSITY OF SURREY   (United Kingdom)

^e UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Anthocyanins; Bioactivity; Bioavailability; Flavanones

Indexed keywords

ANTHOCYANINS; BIOACTIVITY; BIOCHEMISTRY; CARDIOVASCULAR SYSTEM; METABOLITES;

BIOAVAILABILITY; CIRCULATORY SYSTEMS; COLONIC MICROBIOTA; DIETARY COMPONENTS; FLAVANONES; FOOD COMPONENTS; GASTROINTESTINAL TRACT; RENAL EXCRETION;

FLAVONOIDS;

ANTHOCYANIN; FLAVANONE DERIVATIVE; PHENOL DERIVATIVE;

BIOAVAILABILITY; COLON; DIET; FRUIT; HUMAN; INTESTINE FLORA; KIDNEY; METABOLISM; MICROBIOLOGY; URINE; VEGETABLE;

ANTHOCYANINS; BIOLOGICAL AVAILABILITY; COLON; DIET; FLAVANONES; FRUIT; GASTROINTESTINAL MICROBIOME; HUMANS; KIDNEY; PHENOLS; VEGETABLES;

EID: 85014303217     PISSN: 19411413     EISSN: 19411421     Source Type: Journal    
DOI: 10.1146/annurev-food-030216-025636     Document Type: Review

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