Science and Technology of Food Industry

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CN   11-1759/TS
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WU Meng-qi, QIN Fei, ZHANG Xuan, MA Si-yuan, ZHAO Yi-fei, LIU Yan-xia. Advances in Bioavailability of Catechins[J]. Science and Technology of Food Industry, 2019, 40(21): 326-330,336. DOI: 10.13386/j.issn1002-0306.2019.21.053
Citation: WU Meng-qi, QIN Fei, ZHANG Xuan, MA Si-yuan, ZHAO Yi-fei, LIU Yan-xia. Advances in Bioavailability of Catechins[J]. Science and Technology of Food Industry, 2019, 40(21): 326-330,336. DOI: 10.13386/j.issn1002-0306.2019.21.053
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Advances in Bioavailability of Catechins

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  • Catechins exist widely in nature and have many physiological functions,however,its low bioavailability has become an important factor restricting its development and utilization. In this paper,the factors affecting the bioavailability of catechins and the measures taken to improve the bioavailability of catechins were reviewed in order to provide references for the further development and utilization of catechins.
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