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In vitro gastrointestinal absorption of red wine anthocyanins - Impact of structural complexity and phase II

Fuliang Han1, Hélder Oliveira2, Natércia F Brás3

  • 1College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China; LAQV/REQUIMTE, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal.

Food Chemistry
|February 23, 2020
PubMed

Keywords:
AbsorptionAnthocyaninsBioavailabilityCaco-2MKN-28Metabolization

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