M R Olthof

Summary

Affiliation: Wageningen University
Country: The Netherlands

Publications

  1. ncbi request reprint Chlorogenic acid and caffeic acid are absorbed in humans
    M R Olthof
    Division of Human Nutrition and Epidemiology, Wageningen University, 6700 EV Wageningen, The Netherlands margreet
    J Nutr 131:66-71. 2001
  2. ncbi request reprint Consumption of high doses of chlorogenic acid, present in coffee, or of black tea increases plasma total homocysteine concentrations in humans
    M R Olthof
    Division of Human Nutrition and Epidemiology, Wageningen University, Wageningen, Netherlands
    Am J Clin Nutr 73:532-8. 2001
  3. ncbi request reprint Red wine is a poor source of bioavailable flavonols in men
    J H de Vries
    Division of Human Nutrition and Epidemiology, Wageningen University, Bomenweg 2, 6703 HD Wageningen, The Netherlands
    J Nutr 131:745-8. 2001

Collaborators

Detail Information

Publications3

  1. ncbi request reprint Chlorogenic acid and caffeic acid are absorbed in humans
    M R Olthof
    Division of Human Nutrition and Epidemiology, Wageningen University, 6700 EV Wageningen, The Netherlands margreet
    J Nutr 131:66-71. 2001
    ..This implies that part of chlorogenic acid from foods will enter into the blood circulation, but most will reach the colon...
  2. ncbi request reprint Consumption of high doses of chlorogenic acid, present in coffee, or of black tea increases plasma total homocysteine concentrations in humans
    M R Olthof
    Division of Human Nutrition and Epidemiology, Wageningen University, Wageningen, Netherlands
    Am J Clin Nutr 73:532-8. 2001
    ..Chlorogenic acid is a major polyphenol in coffee; coffee drinkers consume up to 1 g chlorogenic acid/d...
  3. ncbi request reprint Red wine is a poor source of bioavailable flavonols in men
    J H de Vries
    Division of Human Nutrition and Epidemiology, Wageningen University, Bomenweg 2, 6703 HD Wageningen, The Netherlands
    J Nutr 131:745-8. 2001
    ..However, because one glass of red wine provides fewer available flavonols than one portion of onions or one glass of tea, red wine appears to be a poorer source of flavonols than these other two sources...