Rethinking the Mechanism of the Health Benefits of Proanthocyanidins: Absorption, Metabolism, and Interaction with Gut Microbiota

Author:

Tao Wenyang1ORCID,Zhang Yu1,Shen Xuemin1,Cao Yanping2,Shi John3,Ye Xingqian1,Chen Shiguo1ORCID

Affiliation:

1. Dept. of Food Science and Nutrition, Zhejiang Key Laboratory for Agro‐Food Processing, Fuli Inst. of Food Science, Zhejiang R & D Center for Food Technology and EquipmentZhejiang Univ. Hangzhou 310058 China

2. Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology & Business Univ. (BTBU) Beijing 100048 China

3. Guelph Research and Development CenterAgriculture and Agri‐Food Canada Guelph ON N1G 5C9 Canada

Funder

Ministry of Science and Technology of the People's Republic of China

Publisher

Wiley

Subject

Food Science

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