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Items: 3

1.

Comparison of the in vitro gastrointestinal bioavailability of acylated and non-acylated anthocyanins: Purple-fleshed sweet potato vs red wine.

Oliveira H, Perez-Gregório R, de Freitas V, Mateus N, Fernandes I.

Food Chem. 2019 Mar 15;276:410-418. doi: 10.1016/j.foodchem.2018.09.159. Epub 2018 Sep 29.

PMID:
30409613
2.

A Critical Review of Bioactive Food Components, and of their Functional Mechanisms, Biological Effects and Health Outcomes.

Perez-Gregorio R, Simal-Gandara J.

Curr Pharm Des. 2017;23(19):2731-2741. doi: 10.2174/1381612823666170317122913. Review.

PMID:
28317483
3.

Wine Flavonoids in Health and Disease Prevention.

Fernandes I, Pérez-Gregorio R, Soares S, Mateus N, de Freitas V.

Molecules. 2017 Feb 14;22(2). pii: E292. doi: 10.3390/molecules22020292. Review.

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