Effects of in vitro simulated digestion on the antioxidant activity of different Camellia sinensis (L.) Kuntze leaves extracts

Abstract The stability of tea phenolic compounds is influenced by pH value and digestive processes. However, the complex mixture constituents in may modulate these during digestion. In this study, infusions obtained from green, black, Oolong leaves were exposed to vitro simulated gastrointestinal digestion, ( +)-catechin, caffeine, (?)-epicatechin, epigallocatechin-3-gallate (EGCG), gallic acid was compared that isolated compounds. Changes antioxidant activity also evaluated means DPPH assay a H 2 O -induced oxidative stress model, using Caco-2 cells. teas different when extract, reference compound alone, with total content being more stable extracts containing them higher amount. EGCG degradation correlated well changes inhibition assay, confirming its pivotal role tea. Differently, effect cell-based model much related initial extracts, green effective than black Moreover, strongly affected Taken together, findings suggest protective phytocomplex against digestion constituents. conclusion, on should be taken into account, as one extract another information active cannot extrapolated data single