Bioavailability of functional food ingredients in food matrices

• Research type

  Research Study

• Full title

  Bioavailability of functional food ingredients in food matrices

• IRAS ID

  136096

• Contact name

  Charles Czank

• Contact email

  cczank@leatherheadfood.com

• Sponsor organisation

  Leatherhead Food Research

• Research summary

  This study will evaluate the effect of food matrices on the bioavailability of anthocyanins in a human intervention study in which participants will consume either a cereal bar, a cereal bar containing berry powder or water containing berry powder. Anthocyanins and their metabolites will be quantified in blood and urine samples over 72 hours after consumption to establish the relative differences in bioavailability between food matrices.

• REC name

  London - Bromley Research Ethics Committee

• REC reference

  13/LO/1144

• Date of REC Opinion

  13 Sep 2013

• REC opinion

  Further Information Favourable Opinion