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Achim Bub
Researcher at Karlsruhe Institute of Technology
Publications - 88
Citations - 6365
Achim Bub is an academic researcher from Karlsruhe Institute of Technology. The author has contributed to research in topics: Carrot juice & Carotenoid. The author has an hindex of 37, co-authored 86 publications receiving 5575 citations.
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Journal ArticleDOI
Critical review: vegetables and fruit in the prevention of chronic diseases
Heiner Boeing,Angela Bechthold,Achim Bub,Sabine Ellinger,Dirk Haller,Anja Kroke,Eva Leschik-Bonnet,Manfred J. Müller,H Oberritter,Matthias B. Schulze,Peter Stehle,Bernhard Watzl +11 more
TL;DR: This critical review on the associations between the intake of vegetables and fruit and the risk of several chronic diseases shows that a high daily intake of these foods promotes health.
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Consumption of vegetables reduces genetic damage in humans: first results of a human intervention trial with carotenoid-rich foods.
TL;DR: The hypothesis that carotenoid containing plant products exert a cancer-protective effect via a decrease in oxidative and other damage to DNA in humans is supported.
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In vivo and in vitro metabolism of trans-resveratrol by human gut microbiota
Lisa M Bode,Diana Bunzel,Melanie Huch,Gyu-Sung Cho,Denise Ruhland,Mirko Bunzel,Achim Bub,Charles M. A. P. Franz,Sabine E. Kulling +8 more
TL;DR: Trans-Resveratrol metabolism by human gut microbiota shows pronounced interindividual differences, which should be taken into account during investigation of health-related effects of this stilbene.
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Fruit juice consumption modulates antioxidative status, immune status and DNA damage.
Achim Bub,Bernhard Watzl,Mark Blockhaus,Karlis Briviba,Ute M. Liegibel,H. Müller,Beatrice L. Pool-Zobel,Gerhard Rechkemmer +7 more
TL;DR: In a randomized crossover study in healthy men on a low-polyphenol diet, the authors determined the effects of 2 polyphenol-rich juices (330 ml/d) supplemented for 2 weeks on bioavailability of polyphenols, markers of antioxidative and immune status, and reduction of DNA damage.
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Malvidin-3-glucoside bioavailability in humans after ingestion of red wine, dealcoholized red wine and red grape juice.
TL;DR: M-3-G is poorly absorbed after a single ingestion of red wine, dealcoholized redwine, or red grape juice and seems to be differentially metabolized as compared to other red grape polyphenols.