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Molecular Nutrition & Food Research|May 30, 2007
The bioavailability and absorption of anthocyanins: towards a better understandingTony K McGhie, Michaela C WaltonJournal of Food Science|February 10, 2009
Viscous food matrix influences absorption and excretion but not metabolism of blackcurrant anthocyanins in ratsMichaela C Walton, Wouter H Hendriks, Anne M Broomfield, et al.Journal of Agricultural and Food Chemistry|June 22, 2006
The flavonol quercetin-3-glucoside inhibits cyanidin-3-glucoside absorption in vitroMichaela C Walton, Tony K McGhie, Gordon W Reynolds, et al.Journal of Agricultural and Food Chemistry|September 28, 2006
Anthocyanin absorption and antioxidant status in pigsMichaela C Walton, Roger G Lentle, Gordon W Reynolds, et al.Bioorganic & Medicinal Chemistry|April 6, 2010
The anti-cancer, anti-inflammatory and tuberculostatic activities of a series of 6,7-substituted-5,8-quinolinequinonesBenjamin J Mulchin, Christopher G Newton, James W Baty, et al.Pageof 1