Supplemental material
International Journal of Food Sciences and Nutrition
Volume 74, 2023 - Issue 4
Studies in humans
Excretion by subjects on a low (poly)phenol diet of phenolic gut microbiota catabolites sequestered in tissues or associated with catecholamines and surplus amino acids
Gema Pereira-Caroa Department of Agroindustry and Food Quality, Andalusian Institute of Agricultural and Fisheries Research and Training, Córdoba, Spain;b Foods for Health Group, Instituto Maimónides de Investigación Biomédica de Córdoba Córdoba, Spain
https://orcid.org/0000-0003-3162-0432View further author information
https://orcid.org/0000-0003-3162-0432View further author information, Salud Cáceres-Jimeneza Department of Agroindustry and Food Quality, Andalusian Institute of Agricultural and Fisheries Research and Training, Córdoba, Spain;c Departamento de Bromatología y Tecnología de los Alimentos, Universidad de Córdoba, Córdoba, Spainhttps://orcid.org/0000-0001-9903-0004View further author information
https://orcid.org/0000-0001-9903-0004View further author information, Letizia Brescianid Human Nutrition Unit, Department of Food and Drugs, University of Parma, Parma, Italyhttps://orcid.org/0000-0002-7768-4987View further author information
https://orcid.org/0000-0002-7768-4987View further author information, Pedro Menad Human Nutrition Unit, Department of Food and Drugs, University of Parma, Parma, Italyhttps://orcid.org/0000-0003-2150-2977View further author information
https://orcid.org/0000-0003-2150-2977View further author information, Tahani M. Almutairie Department of Chemistry, King Saud University, Riyadh, Saudi Arabiahttps://orcid.org/0000-0002-0987-6303View further author information
https://orcid.org/0000-0002-0987-6303View further author information, Sara Dobanif Nutrition Innovation Centre for Food and Health (NICHE), Ulster University, Coleraine, UKhttps://orcid.org/0000-0003-1480-7174View further author information
https://orcid.org/0000-0003-1480-7174View further author information, L. Kirsty Pourshahidif Nutrition Innovation Centre for Food and Health (NICHE), Ulster University, Coleraine, UKhttps://orcid.org/0000-0003-2251-5251View further author information
https://orcid.org/0000-0003-2251-5251View further author information, Chris I.R Gillf Nutrition Innovation Centre for Food and Health (NICHE), Ulster University, Coleraine, UKhttps://orcid.org/0000-0003-4335-7571View further author information
https://orcid.org/0000-0003-4335-7571View further author information, José Manuel Moreno Rojasa Department of Agroindustry and Food Quality, Andalusian Institute of Agricultural and Fisheries Research and Training, Córdoba, Spain;b Foods for Health Group, Instituto Maimónides de Investigación Biomédica de Córdoba Córdoba, Spainhttps://orcid.org/0000-0002-9372-1346View further author information
https://orcid.org/0000-0002-9372-1346View further author information, Michael N. Cliffordg School of Bioscience and Medicine, Faculty of Health and Medical Sciences, University of Surrey, Guildford, UK;h Department of Nutrition, Dietetics, and Food, Monash University, Notting Hill, Victoria, Australiahttps://orcid.org/0000-0002-1509-9280View further author information
https://orcid.org/0000-0002-1509-9280View further author information & Alan Croziere Department of Chemistry, King Saud University, Riyadh, Saudi Arabia;i School of Medicine, Dentistry and Nursing, University of Glasgow, Glasgow, UKCorrespondence[email protected]
https://orcid.org/0000-0001-7581-6782View further author information
https://orcid.org/0000-0001-7581-6782View further author information show all