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Article

Catechins and caffeine absorption, and antioxidant activity of tea‐macerated wine in a Caco‐2 intestinal cell culture model

31 May 2024

Abstract excerpt

Abstract A novel style of flavored wine was developed via infusion of either black tea or green tea into Chardonnay wine. The bioaccessibility and bioavailability of phenolic substances in green/black tea‐infused Chardonnay wine were investigated. Catechin, caffeine, and epicatechin gallate, originating from the tea, displayed high absorption rates with apparent permeability coefficient values above 10 × 10 −6...

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PMID: 38822553
DOI: 10.1111/1750-3841.17108

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