The bioavailability of polyphenols following acute consumption of pigmented barley and wheat
Borkwei Ed Nignpense, Nidhish Francis, Christopher Blanchard, Abishek B. Santhakumar
Abstract
< 0.01) increases in plasma antioxidant status but no short-term impact on the inflammatory status. This study provides valuable insights into the complex dynamics of polyphenol bioavailability from pigmented cereal consumption and warrants further investigation.
Topics & Concepts
BioavailabilityPolyphenolChemistryFood scienceAgronomyBiologyPharmacologyBiochemistryAntioxidantPhytochemicals and Antioxidant ActivitiesTea Polyphenols and EffectsConsumer Attitudes and Food Labeling