Metabolomics Characterization of Chemical Composition and Bioactivity of Highland Barley Monascus Tea Decoction Before and After Simulated Digestion In Vitro
Haiyu Wu, Bin Dang, Wengang Zhang, Jie Zhang, Wancai Zheng, Jing Hao, Ping Ma, Xijuan Yang, Carla Gentile · 2024
Read Metabolomics Characterization of Chemical Composition and Bioactivity of Highland Barley Monascus Tea Decoction Before and After Simulated Digestion In Vitro by Haiyu Wu, Bin Dang, Wengang Zhang, Jie Zhang, Wancai Zheng, Jing Hao, Ping Ma, Xijuan Yang, Carla Gentile (2024) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-11640514.txt.
Description
Haiyu Wu and co-authors profile a barley tea in 2024, before and after lab digestion. The tea is made from highland barley brewed with a red mold, and it is valued as a health drink.
Using a broad chemical scan, the team found more than fourteen hundred compounds in the brew. About one hundred thirty six of them changed clearly after the lab digestion step. Digestion raised the levels of amino acids, plant alkaloids, fats, and phenolic compounds. Scores for antioxidant power and for blocking two enzymes also rose after digestion. The authors say the tea shows promise for lowering blood sugar and blood fats.
Catalog record
| CREATOR | Haiyu Wu, Bin Dang, Wengang Zhang, Jie Zhang, Wancai Zheng, Jing Hao, Ping Ma, Xijuan Yang, Carla Gentile |
|---|---|
| YEAR | 2024 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 50 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |