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Changes in the Content and Bioavailability of Onion Quercetin and Grape Resveratrol During In Vitro Human Digestion

Seung Yun Lee1, Seung Jae Lee2, Dong Gyun Yim3

  • 1Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi 17546, Korea.

Foods (Basel, Switzerland)
|June 3, 2020
PubMed

Keywords:
free radical scavenging activitygrape resveratrolin vitro human digestion systemonion quercetin

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