The bioavailability of polyphenols following acute consumption of pigmented barley and wheat

Keyphrases

• Wheat 100%
• Barley 100%
• Polyphenols 100%
• Acute Consumption 100%
• Pigmented Wheat 75%
• Phenolic Acids 50%
• Phenolic Antioxidants 50%
• Plasma Antioxidants 50%
• Inflammatory Activity 50%
• Pigmented Cereals 50%
• Purple Wheat 50%
• Polyphenol Bioavailability 50%
• Blood Samples 25%
• Phenolic Content 25%
• Phenolic Compounds 25%
• Hippuric Acid 25%
• Healthy Individuals 25%
• Cereals 25%
• Caffeic Acid 25%
• Bioavailable 25%
• Health Benefits 25%
• Antioxidant System 25%
• Short-term Effects 25%
• Antioxidant Capacity 25%
• Urine Samples 25%
• Whole-grain Cereals 25%
• Cereal Grains 25%
• Complex Dynamics 25%
• Phenolic Metabolites 25%
• Grain Consumption 25%
• Health-promoting Effects 25%
• Porridge 25%
• Wheat Consumption 25%
• Protocatechuic Acid 25%
• 4-way 25%
• Colored Wheat 25%
• Valuable Insight 25%
• Non-pigmented 25%
• Interpersonal Variation 25%
• Phenolic Characterization 25%
• Cooked Cereal 25%
• Cereal Consumption 25%

Food Science

• Polyphenol 100%
• Cereal 100%
• Antioxidant 50%
• Phenolic Acids 33%
• Phenolic Compound 16%
• Antioxidant Capacity 16%
• Caffeic Acid 16%
• Protocatechuic Acid 16%