2006•Journal of NutritionOpen access

Bioavailability Is Improved by Enzymatic Modification of the Citrus Flavonoid Hesperidin in Humans: A Randomized, Double-Blind, Crossover Trial

Inge Lise F. Nielsen, Winnie Siew Swee Chee, Lea Poulsen, Elizabeth Offord‐Cavin, Salka E. Rasmussen, Hanne Frederiksen, Marc Enslen, Denís Barron, Marie-Noëlle Horcajada, Gary Williamson

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Key concepts: Hesperetin, Hesperidin, Chemistry, Bioavailability, Flavonoid, Food science, Glucoside, Orange juice