Linking the chemistry and physics of food with health and nutrition
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Quercetin increased bioavailability and decreased methylation of green tea polyphenols in vitro and in vivo

Piwen Wang,a   David Hebera and   Susanne M. Henning*a  
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a
Center for Human Nutrition, David Geffen School of Medicine, University of California Los Angeles, 900 Veteran Avenue, Warren Hall 14-166, Los Angeles, USA
E-mail: shenning@mednet.ucla.edu.;
Fax: +310-206-5264 ;
Tel: +310-825-9345
Food Funct., 2012,3, 635-642

DOI: 10.1039/C2FO10254D
Received 16 Nov 2011, Accepted 29 Feb 2012
First published online 22 Mar 2012
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