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Bioavailability and antioxidant potential of rooibos flavonoids in humans following the consumption of different rooibos formulations

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Authors

  • T. Breiter
  • C. Laue
  • Gaby Kressel
  • S. Gröll
  • Andreas Hahn

External Research Organisations

  • Technische Universität Braunschweig
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Details

Original languageEnglish
Pages (from-to)338-347
Number of pages10
JournalFood chemistry
Volume128
Issue number2
Publication statusPublished - 2011

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Bioavailability and antioxidant potential of rooibos flavonoids in humans following the consumption of different rooibos formulations. / Breiter, T.; Laue, C.; Kressel, Gaby et al.
In: Food chemistry, Vol. 128, No. 2, 2011, p. 338-347.

Research output: Contribution to journalArticleResearchpeer review

Breiter T, Laue C, Kressel G, Gröll S, Engelhardt UH, Hahn A. Bioavailability and antioxidant potential of rooibos flavonoids in humans following the consumption of different rooibos formulations. Food chemistry. 2011;128(2):338-347. doi: 10.1016/j.foodchem.2011.03.029
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@article{18e9522bb69243379d0c1fb349eb2620,
title = "Bioavailability and antioxidant potential of rooibos flavonoids in humans following the consumption of different rooibos formulations",
author = "T. Breiter and C. Laue and Gaby Kressel and S. Gr{\"o}ll and U.H. Engelhardt and Andreas Hahn",
note = "Funding information: This research project was supported by the German Ministry of Economics and Technology (via AIF) and FEI (Forschungskreis der Ern{\"a}hrungsindustrie e.V., Bonn). Project 15303 N.",
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doi = "10.1016/j.foodchem.2011.03.029",
language = "English",
volume = "128",
pages = "338--347",
journal = "Food chemistry",
issn = "0308-8146",
publisher = "Elsevier Ltd.",
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Download

TY - JOUR

T1 - Bioavailability and antioxidant potential of rooibos flavonoids in humans following the consumption of different rooibos formulations

AU - Breiter, T.

AU - Laue, C.

AU - Kressel, Gaby

AU - Gröll, S.

AU - Engelhardt, U.H.

AU - Hahn, Andreas

N1 - Funding information: This research project was supported by the German Ministry of Economics and Technology (via AIF) and FEI (Forschungskreis der Ernährungsindustrie e.V., Bonn). Project 15303 N.

PY - 2011

Y1 - 2011

U2 - 10.1016/j.foodchem.2011.03.029

DO - 10.1016/j.foodchem.2011.03.029

M3 - Article

VL - 128

SP - 338

EP - 347

JO - Food chemistry

JF - Food chemistry

SN - 0308-8146

IS - 2

ER -

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