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Polyphenols: food sources and bioavailability

Claudine Manach; Augustin Scalbert; Christine Morand; Christian Rémésy; Liliana Jiménez · American Journal of Clinical Nutrition · 2004

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Author / responsible party
Claudine Manach; Augustin Scalbert; Christine Morand; Christian Rémésy; Liliana Jiménez
Publisher
American Journal of Clinical Nutrition
Year
2004
Language
English

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APA 7

Manach, C, Scalbert, A, Morand, C, Rémésy, C, & Jiménez, L. (2004). Polyphenols: food sources and bioavailability. American Journal of Clinical Nutrition. https://doi.org/10.1093/ajcn/79.5.727

MLA

Manach, Claudine, et al. Polyphenols: food sources and bioavailability. American Journal of Clinical Nutrition, 2004. https://doi.org/10.1093/ajcn/79.5.727.

Chicago

Manach, Claudine, Augustin Scalbert, Christine Morand, Christian Rémésy, and Liliana Jiménez. 2004. Polyphenols: food sources and bioavailability. American Journal of Clinical Nutrition. https://doi.org/10.1093/ajcn/79.5.727.

Harvard

Manach, C. et al. 2004, Polyphenols: food sources and bioavailability, American Journal of Clinical Nutrition, available at: https://doi.org/10.1093/ajcn/79.5.727 [Accessed 10 Aug. 2026].

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Title
Polyphenols: food sources and bioavailability
Author / contributors
Claudine Manach; Augustin Scalbert; Christine Morand; Christian Rémésy; Liliana Jiménez
Publisher
American Journal of Clinical Nutrition
Publication year
2004
Language
English

Subjects

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Bioavailability; Polyphenol; Glucuronidation; Chemistry; Biochemistry; Food science; Pharmacology; Biology; Antioxidant; Microsome; Enzyme
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