4. Resveratrol: the best-known polyphenol
4.1 Bioavailability
In nutrition, as in pharmacological therapeutics and toxicology, the notion of bioavailability is essential to the bioactivity of substances and the potency of their effects. This concerns the processes of absorption, transformation (metabolism), elimination (excretion) and pharmacokinetics. In the case of polyphenols, these phenomena have long been ignored or not taken into account, due to the extreme variety of this family and the consequent difficulty of obtaining these compounds in a purified state, thus limiting traceability studies. In recent years, INSERM U866 has been studying the case of resveratrol. We know that this polyphenol, which is largely in glycosylated form in grapes and wine, undergoes deglycosylation by intestinal flora and the enzyme phlorizine...
Exclusive to subscribers. 97% yet to be discovered!
You do not have access to this resource.
Click here to request your free trial access!
Already subscribed? Log in!
The Ultimate Scientific and Technical Reference
This article is included in
Food industry
This offer includes:
Knowledge Base
Updated and enriched with articles validated by our scientific committees
Services
A set of exclusive tools to complement the resources
Practical Path
Operational and didactic, to guarantee the acquisition of transversal skills
Doc & Quiz
Interactive articles with quizzes, for constructive reading
Resveratrol: the best-known polyphenol
Bibliography
Exclusive to subscribers. 97% yet to be discovered!
You do not have access to this resource.
Click here to request your free trial access!
Already subscribed? Log in!
The Ultimate Scientific and Technical Reference