ArticleCurrent research in food science2026
From simulated digestion to α-glucosidase inhibition: The metabolic fate of wine hydroxycinnamic acids.
Article in Current research in food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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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.
The trial behind it
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Who cites it
4 citing papers in PubMed.
- Bidirectional Associations Between Steak Doneness and Wine Co-Digestion: Protein Oxidation, Digestibility, and Phenolic Bioaccessibility During In Vitro Gastrointestinal Digestion.Foods (Basel, Switzerland) · 2026Article
- Influence of Simulated Gastrointestinal Digestion on Phenolic Composition, Bioaccessibility, and Antioxidant Properties of Commercial Wild Rice.Molecules (Basel, Switzerland) · 2026Article
- Bioaccessibility and Dynamic Changes in Free and Bound Phenolics in Rice Bean (Foods (Basel, Switzerland) · 2026Article
- Caffeic Acid Release from Inulin Caffeate: A Comparative Study with Spray-Dried Inulin Microparticles Under Gastrointestinal Digestion.Antioxidants (Basel, Switzerland) · 2026Article
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Hydroxycinnamic acids, key phenolics in wine with physiological activities, exhibit low bioavailability and unclear digestive pathways. This study evaluated the degradation of four hydroxycinnamic acids (chlorogenic, caffeic,
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Registered trials
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.