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

Nuo Chen, Shuyu Pang, Xingru Zao, Qin Luo, Lingyuan Luo, Wenming Dong, Yongqiang Li

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

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.

2 · The registry

The trial behind it

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Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

7 authors.

Nuo ChenCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.

Shuyu PangCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.

Xingru ZaoMiyi County Agriculture and Rural Bureau, Panzhihua 617200, China.

Qin LuoCollege of Agricultural and Food Engineering, Baise University, Baise 533000, China.

Lingyuan LuoCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.

Wenming DongCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.

Yongqiang LiCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.ORCID 0000-0001-5675-2234

Funding

National Natural Science Foundation of China NO.32360590Yunnan Provincial Agricultural Joint Special General Project 202301BD070001-062

6 · The paper itself

Abstract

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 digestion stage: raw HB: 187.28%, roasted HB: 285.65%; colonic fermentation stage: raw HB: 188.13%, roasted HB: 255.36%) and enhanced its antioxidant activity. Moreover, the inhibitory impacts of polyphenols on the activities of α -amylase, α-glucosidase, and lipase mainly occur in the small intestine. Roasting increased inhibitory activities of polyphenols on α-amylase, α-glucosidase, and lipase in the small intestine (

Indexed as

bioaccessibilitybioactivityhighland barleyoxidative damagepolyphenolsroasting

Identifiers

PMID40565704

DOI10.3390/foods14122095

PMCPMC12191939

What OpenQuestion holds

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LicenceCC BY

Read underepoch 390

Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.