The bioavailability and absorption of anthocyanins: towards a better understanding.
By T. McGhie, Michaela C. Walton. Molecular Nutrition & Food Research, 2007
621 citations recorded by the source corpus.
Subfields: Biochemistry, Food Science, Molecular Biology
View Paper: https://www.semanticscholar.org/paper/cf1b1045ffacdb1a2a8ed69ea3f006cd368e1412
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In Biochemistry
In Molecular Biology
Citations in the corpus
- Polyphenols, dietary sources and bioavailability. (2007, background): “However the low bioavailability of anthocyanins, could be only apparent since they exist in a number of different molecular structures and exists a number of potential metabolites that can be generated [166].”