Pharmacokinetics of table and Port red wine anthocyanins: a crossover trial in healthy men

Pharmacokinetics of blackberry anthocyanins consumed with or without ethanol: A randomized and crossover trial

(2016) Cláudia Marques et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Synthesis of the Main Red Wine Anthocyanin Metabolite: Malvidin-3-O-β-Glucuronide

(2016) Luís Cruz et al.   SYNLETT

Uptake and bioavailability of anthocyanins and phenolic acids from grape/blueberry juice and smoothie in vitro and in vivo

(2015) Sabine Kuntz et al.   BRITISH JOURNAL OF NUTRITION

Ageing impact on the antioxidant and antiproliferative properties of Port wines

(2015) Hélder Oliveira et al.   FOOD RESEARCH INTERNATIONAL

Experimental and Theoretical Data on the Mechanism by Which Red Wine Anthocyanins Are Transported through a Human MKN-28 Gastric Cell Model

(2015) Hélder Oliveira et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of Kinetic and Thermodynamic Parameters of Cyanidin-3-glucoside Methyl and Glucuronyl Metabolite Conjugates.

(2015) Luís Cruz et al.   JOURNAL OF PHYSICAL CHEMISTRY B

The pharmacokinetics of anthocyanins and their metabolites in humans

(2014) R M de Ferrars et al.   BRITISH JOURNAL OF PHARMACOLOGY

Antioxidant and antiproliferative properties of methylated metabolites of anthocyanins

(2013) Iva Fernandes et al.   FOOD CHEMISTRY

First chemical synthesis report of an anthocyanin metabolite with in vivo occurrence: cyanidin-4′-O-methyl-3-glucoside

(2013) Luís Cruz et al.   TETRAHEDRON LETTERS

Gastrointestinal stability and bioavailability of (poly)phenolic compounds following ingestion of Concord grape juice by humans

(2012) Angelique Stalmach et al.   MOLECULAR NUTRITION & FOOD RESEARCH

DDSolver: An Add-In Program for Modeling and Comparison of Drug Dissolution Profiles

(2010) Yong Zhang et al.   AAPS Journal

The influence of alcohol consumed with a meal on endothelial function in healthy individuals

(2010) S. M. Hampton et al.   JOURNAL OF HUMAN NUTRITION AND DIETETICS

Absorption of anthocyanins through intestinal epithelial cells - Putative involvement of GLUT2

(2009) Ana Faria et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Moderate consumption of red wine, but not gin, decreases erythrocyte superoxide dismutase activity: A randomised cross-over trial☆

(2009) R. Estruch et al.   NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES

Red wine anthocyanins are rapidly absorbed in humans and affect monocyte chemoattractant protein 1 levels and antioxidant capacity of plasma☆

(2008) Maria Garcia-Alonso et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY