Table 1.
In vitro bioavailability (%) of resveratrol, 3 and 4 after pepsin (2 h) and pancreatin (4 h) digestions.
| 2 h pH 1.0 | 4 h pH 7.0 | Total 6 h | |
|---|---|---|---|
| resveratrol | 12 ± 0.6 | 23 ± 0.8 | 35 ± 1.1 |
| 3 | 16 ± 0.7 | 31 ± 1.1 | 47 ± 1.6 |
| 4 | 17 ± 0.8 | 28 ± 0.9 | 45 ± 1.3 |
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