The use of alternative sweeteners (sucralose and stevia) in healthy soft-drink beverages, enhances the bioavailability of polyphenols relative to the classical caloric sucrose.

Food chemistry2022Agulló V, García-Viguera C, Domínguez-Perles R

Study designOther primary literature

SubjectUnknown

Abstract

cc by 以外（cc by-nc / cc by-nc-nd / NONE 等）は抄録を再掲しない。DOI/PMID へのリンクのみ表示する。

BeveragesBiological AvailabilityCarbonated BeveragesPolyphenolsSteviaSucroseSweetening Agents

DOI 10.1016/j.foodchem.2021.131051

PMID 34530345