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Formulation with ascorbic acid and sucrose modulates catechin bioavailability from green tea
In order to investigate the impact of common food ingredients on catechin absorption, green tea (GT) extract (50 mg) was formulated plain, with sucrose (GT+S), with ascorbic acid (GT+AA) and with sucrose and ascorbic acid (GT+S+AA). Bioavailability and bioaccessibility were assessed in Sprague Dawle...
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| Hlavní autoři: | , , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
2010
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2802066/ https://ncbi.nlm.nih.gov/pubmed/20161530 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.foodres.2009.08.016 |
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