TY  - GEN
AU  - Boto-Ordóñez, María
AU  - Urpi-Sarda, Mireia
AU  - Queipo-Ortuño, María Isabel
AU  - Tulipani, Sara
AU  - Tinahones, Francisco J
AU  - Andrés-Lacueva, Cristina
PY  - 2014
DO  - 10.1039/c4fo00029c
SN  - 2042-6496
UR  - http://hdl.handle.net/20.500.12105/17074
AB  - The health benefits associated with the consumption of polyphenol-rich foods have been studied in depth, however, the full mechanism of action remains unknown. One of the proposed mechanisms is through microbiota interaction. In the present study, we...
LA  - eng
PB  - Royal Society of Chemistry (RSC)
KW  - Wine
KW  - Microbiota
KW  - Bifidobacteria
KW  - Anthocyanins
KW  - in vivo
KW  - prebiotic
KW  - Heces
KW  - Polifenoles
KW  - Vino
KW  - Bifidobacteria
KW  - Antocianinas
KW  - Fenómenos fisiológicos de la nutrición
KW  - Tracto gastrointestinal
KW  - Contenido digestivo
KW  - Marcadores biológicos
KW  - Anthocyanins
KW  - Nutritional Physiological Phenomena
KW  - Gastrointestinal Tract
KW  - Gastrointestinal Contents
KW  - Bifidobacterium
KW  - Biological Markers
KW  - Feces
KW  - Polyphenols
KW  - Humans
KW  - Wine
TI  - High levels of Bifidobacteria are associated with increased levels of anthocyanin microbial metabolites: a randomized clinical trial.
TY  - research article
ER  -