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Updated: Jan 22, 2026

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A comparative study on the bioavailability of phenolic compounds from organic and nonorganic red grapes

Lisard Iglesias-Carres1, Anna Mas-Capdevila1, Francisca Isabel Bravo1

  • 1Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Nutrigenomics Research Group, Tarragona 43007, Spain.

Food Chemistry
|July 8, 2019
PubMed

Keywords:
AnthocyaninsBenzoic acid (PubChem CID: 243)Catechin (PubChem CID: 9064)Cyanidin-3-O-rutinoside (PubChem CID: 441674)Epicatechin (PubChem CID: 72276)Epigallocatechin gallate (PubChem CID: 65064)FlavonoidsHippuric acid (PubChem CID: 464)Homovanillic acid (PubChem CID: 1738)Malvidin-3-O-glucoside (PubChem CID: 443652)Microbial metabolismPhase-II metabolismPhenolic compoundsPhenylpropionic acid (PubChem CID: 107)p-Coumaric acid (PubChem CID: 637542)

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