Roasting Improves the Bioaccessibility and Bioactivity of Polyphenols from Highland Barley with a Protective Effect in Oxidatively Damaged HepG2 Cells

Roasting Improves the Bioaccessibility and Bioactivity of Polyphenols from Highland Barley with a Protective Effect in Oxidatively Damaged HepG2 Cells

This research is designed to explore the effect of roasting on the release, bioaccessibility, and bioactivity of polyphenols in highland barley (HB). The findings of in vitro digestion indicated that roasting significantly improved the bioaccessibility of polyphenols in HB flour (gastrointestinal di...

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Bibliographic Details
Main Authors: Nuo Chen, Shuyu Pang, Xingru Zao, Qin Luo, Lingyuan Luo, Wenming Dong, Yongqiang Li
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Foods
Subjects:
highland barley
polyphenols
roasting
bioaccessibility
bioactivity
oxidative damage
Online Access:https://www.mdpi.com/2304-8158/14/12/2095
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