α-Glucosidase Inhibitory Activity of Tsuan-Kan Tea in Different Solid-State Aging Models: Phytochemical Biotransformation, Volatile Profile, and Molecular Docking.

Yen-Chun Yang, Yi-Chan Chiang, Po-Yuan Chiang

Abstract read

In one paragraph

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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0citing papers in PubMed

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1 · What the graph read from it

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.

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3 · Its place in the literature

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0 citing papers in PubMed.

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4 · The record

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5 · Who and what money

Authors and funding

3 authors.

Yen-Chun YangDepartment of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Road, South Dist., Taichung City 40227, Taiwan.

Yi-Chan ChiangDepartment of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Road, South Dist., Taichung City 40227, Taiwan.ORCID 0000-0002-3128-1242

Po-Yuan ChiangDepartment of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Road, South Dist., Taichung City 40227, Taiwan.ORCID 0000-0002-6686-7577

Funding

Ministry of Agriculture (MOA) 115AS-4.3.1-FD-01

6 · The paper itself

Abstract

Tsuan-Kan tea (TKT) is a solid-state-aged mixture of citrus and tea leaves. This study examined how aging temperature, humidity, and time affect the properties of TKT. Solid-state aging (SSA) enriched active ingredients (total phenol content: 1.25-2.51-fold; total flavonoid content: 1.29-2.52-fold; DPPH radical scavenging activity: 7.16-18.35-fold; ferric-reducing antioxidant power: 5.06-11.96-fold) by avoiding traditional processing losses. Flavanone glycosides (narirutin: 2.81 mg/g; hesperidin: 37.33 mg/g), 5-hydroxymethylfurfural (0.20 mg/g), and tea polyphenols (catechin: 109.80 mg/g; theaflavin: 1.82 mg/g) increased substantially under high-temperature and humidity. Fourier-transform infrared spectroscopy suggested that hydrothermal environments promoted glycosidic bond cleavage (1078 cm

Indexed as

anti-glycemic capacityantioxidant capacityMolecular dockingsolid-state agingTsuan-Kan tea

Identifiers

PMID42511281

DOI10.3390/foods15142535

PMCPMC13407562

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