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Chocolate as a food matrix reduces the bioavailability of galloylated catechins from green tea in healthy women.
Mukai, Rie; Fukuda, Takashi; Ohnishi, Asami; Nikawa, Takeshi; Furusawa, Mutsuki; Terao, Junji.
Afiliação
  • Mukai R; Department of Food Science, Graduate School of Biomedical Sciences, Tokushima University, Tokushima, Japan and Department of Food Science, Graduate School of Technology, Industrial and Social Sciences, Tokushima University, 2-1, Minamijosan-jima, Tokushima 770-8513, Japan. rmukai@tokushima-.ac.jp.
  • Fukuda T; Department of Food Science, Graduate School of Biomedical Sciences, Tokushima University, Tokushima, Japan.
  • Ohnishi A; Department of Food Science, Graduate School of Biomedical Sciences, Tokushima University, Tokushima, Japan.
  • Nikawa T; Department of Nutritional Physiology, Institute of Medical Nutrition, Tokushima University Graduate School, Tokushima, Japan.
  • Furusawa M; Department of Food Science, Graduate School of Biomedical Sciences, Tokushima University, Tokushima, Japan.
  • Terao J; Department of Food Science, Graduate School of Biomedical Sciences, Tokushima University, Tokushima, Japan.
Food Funct ; 12(1): 408-416, 2021 Jan 07.
Article em En | MEDLINE | ID: mdl-33393957
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Chá / Catequina / Chocolate Idioma: En Ano de publicação: 2021 Tipo de documento: Article
Texto completo
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XML
PubMed Links
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Chá / Catequina / Chocolate Idioma: En Ano de publicação: 2021 Tipo de documento: Article