Total phenolics, flavonoids, anthocyanins and antioxidant activity following simulated gastro-intestinal digestion and dialysis of apple varieties: Bioaccessibility and potential uptake.
By J. Bouayed, Lucien Hoffmann, Torsten Bohn. Food Chemistry, 2011
632 citations recorded by the source corpus.
Subfields: Biochemistry, Nutrition and Dietetics, Plant Science
View Paper: https://www.semanticscholar.org/paper/222bdb81504df4ad5c70e066be1ac5289124379a
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In Biochemistry
Citations in the corpus
- The Reciprocal Interactions between Polyphenols and Gut Microbiota and Effects on Bioaccessibility (2016, background): “Some polyphenols, such as anthocyanins, might be degraded before reaching their site of absorption that results in bioaccessibility levels below 10% [135].”