Practical application of flavonoid-poor menu meals to the study of the bioavailability of bilberry anthocyanins in human subjects

Hiroyuki SakakibaraFaculty of Agriculture, University of Miyazaki, Miyazaki, JapanCorrespondence[email protected]

Yoko IchikawaGraduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka, Shizuoka, Japan

Sanae TajimaGlobal COE Program, University of Shizuoka, Shizuoka, Japan

Yoshie MakinoGraduate School of Nutritional and Environmental Sciences, University of Shizuoka, Shizuoka, Japan

Yusuke WakasugiGraduate School of Nutritional and Environmental Sciences, University of Shizuoka, Shizuoka, Japan

Kayoko ShimoiGraduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka, Shizuoka, Japan;Global COE Program, University of Shizuoka, Shizuoka, Japan

Saori KobayashiWakasa Seikatsu Co., Ltd., Kyoto, Japan

Shigenori KumazawaGraduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka, Shizuoka, Japan

Toshinao GodaGraduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka, Shizuoka, Japan;Global COE Program, University of Shizuoka, Shizuoka, Japan

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Practical application of flavonoid-poor menu meals to the study of the bioavailability of bilberry anthocyanins in human subjects

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