ArticleJournal of food science and technology2019
Effect of particle size on the bioaccessibility of polyphenols and polysaccharides in green tea powder and its antioxidant activity after simulated human digestion.
Article in Journal of food science and technology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
9 citing papers in PubMed, 40 citations in OpenAlex.
- Optimization of Polyphenol Extraction From Fresh Tea Shoots for Production of the Functional Cracker: Antioxidant Capacity and Bioaccessibility.Food science & nutrition · 2026Article
- Metabolite Signatures and Particle Size as Determinants of Anti-Inflammatory and Gastrointestinal Smooth Muscle Modulation byFoods (Basel, Switzerland) · 2025Article
- Olive Leaf Processing for Infusion Purposes.Foods (Basel, Switzerland) · 2023Article
- Impact of Grinding and Sorting Particle Size on Phytochemical Yield inInternational journal of biomaterials · 2023Article
- α-Glucosidase, α-amylase inhibition kineticsFood science and biotechnology · 2022Article
- A Review on the Extraction, Bioactivity, and Application of Tea Polysaccharides.Molecules (Basel, Switzerland) · 2022Review
- The Effect ofAntioxidants (Basel, Switzerland) · 2022Article
- Differential regulation and preventive mechanisms of green tea powder with different quality attributes on high-fat diet-induced obesity in mice.Frontiers in nutrition · 2022Article
- Processing, chemical signature and food industry applications ofFood chemistry: X · 2021Article
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The bioaccessibilities of polyphenols and polysaccharides in green tea powders (GTPs) with different particle sizes of 564.24 µm, 74.85 µm, 34.62 µm and 15.10 µm and their antioxidant activities were investigated using an in vitro simulated gastrointestinal digestion model. The results showed that particle size significantly affected the bioaccessibilities of polyphenols and polysaccharides before and after digestion, except for the bioaccessibility of polysaccharides after gastric plus intestinal (GI) digestion, thus significantly affecting the antioxidant activity of GTPs. Compared with the undigested initial amount, the bioaccessibilities of polyphenols in all GTPs were approximately 59.98-71.00% after gastric digestion and 9.69-15.57% after GI digestion, and the bioaccessibilities of polysaccharides were approximately 71.10-79.51% after gastric digestion and 113.78-190.38% after GI digestion. With the decrease in particle size, the FRAP value of GTP before digestion was significantly increased and that of 15.10 µm was the largest (4.96 mmol Fe
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Registered trials
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