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Xenobiotica
the fate of foreign compounds in biological systems
Volume 30, 2000 - Issue 11
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Research Article

Glucuronidation of resveratrol, a natural product present in grape and wine, in the human liver

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Pages 1047-1054 | Published online: 22 Sep 2008

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Graziano Riccioni, Maria Alessandra Gammone, Guido Tettamanti, Sonia Bergante, Francesca Romana Pluchinotta & Nicolantonio D’Orazio. (2015) Resveratrol and anti-atherogenic effects. International Journal of Food Sciences and Nutrition 66:6, pages 603-610.
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VaishaliB. Patel, Sabeena Misra, BhaumikB. Patel & AdhipP. N. Majumdar. (2010) Colorectal Cancer: Chemopreventive Role of Curcumin and Resveratrol. Nutrition and Cancer 62:7, pages 958-967.
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O.F. Iwuchukwu & S. Nagar. (2010) Cis-resveratrol glucuronidation kinetics in human and recombinant UGT1A sources. Xenobiotica 40:2, pages 102-108.
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ThomasE. Kraft, Daniel Parisotto, Christina Schempp & Thomas Efferth. (2009) Fighting Cancer with Red Wine? Molecular Mechanisms of Resveratrol. Critical Reviews in Food Science and Nutrition 49:9, pages 782-799.
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Sumalatha Grandhi, Louise E Donnelly & Duncan F Rogers. (2007) Phytoceuticals: the new ‘physic garden’ for asthma and chronic obstructive pulmonary disease. Expert Review of Respiratory Medicine 1:2, pages 227-246.
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Mgumi Matsumoto, Hideyuki Chiji & Hiroshi Hara. (2005) Intestinal absorption and metabolism of a soluble flavonoid, αG-rutin, in portal cannulated rats. Free Radical Research 39:10, pages 1139-1146.
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