Encapsulation of anthocyanins from bilberries – Effects on bioavailability and intestinal accessibility in humans - Mueller, Dolores; Jung, Kathrin; Winter, Manuel; Rogoll, Dorothee; Melcher, Ralph; Kulozik, Ulrich; Schwarz, Karin; Richling, Elke (Food chemistry, 2018)
Keywords: Anthocyanins; bilberries; bioactive properties; Bioavailability; Citrus; colon; Encapsulation; health effects assessments; Human intervention; humans; ileum; pectins; pharmacokinetics; Phloroglucinol aldehyde; urine; whey protein; Encapsulation; BE; HBAL; Phloroglucinol aldehyde; HBA; PGAL; Human intervention; Vanillic acid (PubChem CID: 8468); WPC; SA; 4-Hydroxybenzaldehyde (PubChem CID: 126); 3-O-Methylgallic acid (PubChem CID: 19829); Cy; Phloroglucinol aldehyde (PubChem CID: 68099); Anthocyanins (PubChem CID: 145858); GA; 4-Hydroxybenzoic acid (PubChem CID: 135); MGA; Del; IS; VA; Bioavailability; PCA; Ara; Gluc; Gal; Protocatechuic acid (PubChem CID: 72); CPC; Mal; Anthocyanins; Gallic acid (PubChem CID: 370); Syringic acid (PubChem CID: 10742); Peo; Pet; Glc