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Polyphenols: food sources and bioavailability.
- C. Manach, A. Scalbert, C. Morand, C. Rémésy, L. Jiménez
- BiologyThe American journal of clinical nutrition
- 1 May 2004
The nature and contents of the various polyphenols present in food sources and the influence of agricultural practices and industrial processes are reviewed, and bioavailability appears to differ greatly between the variousPolyphenols, and the most abundantpolyphenols in the authors' diet are not necessarily those that have the best bioavailability profile.
HMDB 3.0—The Human Metabolome Database in 2013
New database visualization tools and new data content have been added or enhanced to the HMDB, which includes better spectral viewing tools, more powerful chemical substructure searches, an improved chemical taxonomy and better, more interactive pathway maps.
Bioavailability and bioefficacy of polyphenols in humans. I. Review of 97 bioavailability studies.
- C. Manach, G. Williamson, C. Morand, A. Scalbert, C. Rémésy
- MedicineThe American journal of clinical nutrition
Gallic acid and isoflavones are the most well-absorbed polyphenols, followed by catechins, flavanones, and quercetin glucosides, but with different kinetics, and the least well- absorption polyphenol are the proanthocyanidins, the galloylated tea catech ins, andThe anthocyanins.
Dietary intake and bioavailability of polyphenols.
Both chemical and biochemical factors that affect the absorption and metabolism of polyphenols are reviewed, with particular emphasis on flavonoid glycosides.
HMDB 4.0: the human metabolome database for 2018
This year's update to the HMDB, HMDB 4.0, represents the most significant upgrade to the database in its history and should greatly enhance its ease of use and its potential applications in nutrition, biochemistry, clinical chemistry, clinical genetics, medicine, and metabolomics science.
Dietary Polyphenols and the Prevention of Diseases
- A. Scalbert, C. Manach, C. Morand, C. Rémésy, L. Jiménez
- Medicine, BiologyCritical reviews in food science and nutrition
- 1 June 2005
Experimental studies on animals or cultured human cell lines support a role of polyphenols in the prevention of cardiovascular diseases, cancers, neurodegenerative diseases, diabetes, or osteoporosis, but no clear associations have been found between cancer risk and polyphenol consumption.
Antimicrobial properties of tannins
- A. Scalbert
- Chemistry, Biology
Phenol-Explorer: an online comprehensive database on polyphenol contents in foods
- V. Neveu, J. Pérez‐Jiménez, A. Scalbert
- Medicine, Computer ScienceDatabase J. Biol. Databases Curation
- 8 January 2010
Phenol-Explorer is the first comprehensive web-based database on polyphenol content in foods and should help researchers to better understand the role of phytochemicals in the technical and nutritional quality of food, and food manufacturers to develop tailor-made healthy foods.
Proanthocyanidins and tannin‐like compounds – nature, occurrence, dietary intake and effects on nutrition and health
Proanthocyanidins (syn condensed tannins) are complex flavonoid polymers naturally present in cereals, legume seeds and particularly abundant in some fruits and fruit juices. They share some common…
Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content
- J. Rothwell, J. Pérez‐Jiménez, A. Scalbert
- Computer Science, MedicineDatabase J. Biol. Databases Curation
- 6 October 2013
The third release of the Phenol-Explorer database is reported, which adds data on the effects of food processing on polyphenol contents in foods, and is the first database on the effect of foodprocessing onpolyphenol content and all data may be traced back to original sources.