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Journal of Biomedicine and Biotechnology
Volume 2004 (2004), Issue 5, Pages 293-298
http://dx.doi.org/10.1155/S1110724304403106
Research article

Bioavailability and Biokinetics of Anthocyanins From Red Grape Juice and Red Wine

1Institute of Nutritional Sciences, Friedrich-Schiller-University Jena, Dornburgerstrasse 29, Jena 07743, Germany
2IMFORM GmbH International Clinical Research, Birkenweg 14, Darmstadt 64295, Germany
3Institute of Nutritional Sciences, Justus-Liebig-University Giessen, Wilhelmstrasse 20, Giessen 35392, Germany

Received 3 March 2004; Revised 24 May 2004; Accepted 15 June 2004

Copyright © 2004 Hindawi Publishing Corporation. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Roland Bitsch, Michael Netzel, Thomas Frank, Gabriele Strass, and Irmgard Bitsch, “Bioavailability and Biokinetics of Anthocyanins From Red Grape Juice and Red Wine,” Journal of Biomedicine and Biotechnology, vol. 2004, no. 5, pp. 293-298, 2004. doi:10.1155/S1110724304403106