ArticleFoods (Basel, Switzerland)2026
In Vitro Fermentation of Green Tea by Human Gut Microbiota Enhances Bioactivity and Bidirectionally Modulates Polyphenol Metabolites and Gut Microbiota.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Green tea is highly popular due to its richness in polyphenols exhibiting broad bioactivities. Tea polyphenols, primarily catechins and flavonoids, demonstrate health benefits following biotransformation by the gut microbiota to overcome limited bioavailability. However, metabolites and interaction between green tea polyphenol and the gut microbiota remains to be fully elucidated. This study investigates the biotransformation of metabolites and interaction between human gut microbiota (HGM) and green tea extract (GTE) through in vitro anaerobic fermentation. Temporal bioactivity assessments demonstrated that fermentation-enhanced antioxidant capacity and inhibition potential of
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