In vitro gastrointestinal absorption of red wine anthocyanins – Impact of structural complexity and phase II metabolization
Fuliang Han, Hélder Oliveira, Natércia F. Brás, Iva Fernandes, Luís Cruz, Víctor de Freitas, Nuno Mateus
Topics & Concepts
MalvidinChemistryAnthocyaninGlucosideBiochemistryMetaboliteCaco-2Food scienceIn vitroCyanidinAlternative medicinePathologyMedicineFermentation and Sensory AnalysisPhytochemicals and Antioxidant ActivitiesBiochemical Analysis and Sensing Techniques