The reciprocal interaction between polyphenols and other dietary compounds: Impact on bioavailability, antioxidant capacity and other physico-chemical and nutritional parameters

Article

Abstract: Polyphenols are plant secondary metabolites, whose biological activity has been widely demonstrated.

Palabras claves:

Antioxidant capacity, Bioavailability, Dietary compounds, Food Industry, Food interaction, Polyphenols

Autores:

Battino M.A., Cianciosi D., Forbes-Hernandez T.Y., Giampieri F., José M. Alvarez-Suarez, Navarro-Hortal M.D., Quiles J.L., Regolo L., Xiao J.

Fuentes:

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