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Flavanol Bioavailability in Two Cocoa Products with Different Phenolic Content. A Comparative Study in Humans

Miren Gómez-Juaristi1, Beatriz Sarria2, Sara Martínez-López1

  • 1Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Spanish National Research Council (CSIC), José Antonio Novais 10, 28040 Madrid, Spain.

Nutrients
|June 29, 2019
PubMed

Keywords:
bioavailabilitycolonic bacteriaflavanolshumanliquid chromatography coupled to electrospray ionisation and quadrupole time-of-flight mass spectrometry (LC-ESI-QToF-MS)plasma nutrikineticssoluble cocoa products

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