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The Effect of In Vitro Digestion on Matcha Tea (Camellia sinensis) Active Components and Antioxidant Activity

This study investigates the effects of in vitro digestion on the antioxidant activity and release of phenolics, xanthine alkaloids, and L-theanine contents of matcha. It establishes digestibility values between 61.2–65.8%. Considering native matcha, the rutin content (303–479 µg/g) reached higher va...

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Detalles Bibliográficos
Autores principales:	Koláčková, Tereza, Sumczynski, Daniela, Minařík, Antonín, Yalçin, Erkan, Orsavová, Jana
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9137484/ https://www.ncbi.nlm.nih.gov/pubmed/35624753 http://dx.doi.org/10.3390/antiox11050889

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