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)