The reciprocal interaction between polyphenols and other dietary compounds: Impact on bioavailability, antioxidant capacity and other physico-chemical and nutritional parameters
Danila Cianciosi, Tamara Y. Forbes‐Hernández, Lucia Regolo, José M. Álvarez-Suárez, María D. Navarro‐Hortal, Jianbo Xiao, José L. Quiles, Maurizio Battino, Francesca Giampieri
Topics & Concepts
BioavailabilityOrganolepticPolyphenolMicronutrientFood scienceAntioxidantChemistryAntioxidant capacityHealth benefitsBiochemistryOrganic chemistryBiologyTraditional medicineBioinformaticsMedicinePhytochemicals and Antioxidant ActivitiesAntioxidant Activity and Oxidative StressSensory Analysis and Statistical Methods