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Food & Function

Linking the chemistry and physics of food with health and nutrition


Acutely administered grape-seed proanthocyanidin extract acts as a satiating agent

Corresponding authors
Universitat Rovira i Virgili, Biochemistry and Biotechnology Department, c/Marcel lí Domingo no. 1, 43007, Tarragona, Spain
E-mail: montserrat.pinent@urv.cat
Food Funct., 2016,7, 483-490

DOI: 10.1039/C5FO00892A
Received 21 Jul 2015, Accepted 14 Oct 2015
First published online 30 Oct 2015

This article is part of themed collection: Most accessed Food & Function articles in 2016
Open Access
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