Bioavailability and antioxidant potential of rooibos flavonoids in humans following the consumption of different rooibos formulations

authored by: T. Breiter, C. Laue, Gaby Kressel, S. Gröll, U.H. Engelhardt, Andreas Hahn
Organisation(s): Institute of Food Science and Human Nutrition
Nutrition Physiology and Human Nutrition Section
External Organisation(s): Technische Universität Braunschweig
Type: Article
Journal: Food chemistry
Volume: 128
Pages: 338-347
No. of pages: 10
ISSN: 0308-8146
Publication date: 2011
Publication status: Published
Peer reviewed: Yes
Electronic version(s): https://doi.org/10.1016/j.foodchem.2011.03.029 (Access: Unknown)