Comparing the effects of three processing methods on the efficacy of mulberry leaf tea: Analysis of bioactive compounds, bioavailability and bioactivity

Abstract

Adding excipients is an important method to change the flavor and biological activity of food materials during processing. In this study, the contents of 11 bioactive compounds in the mulberry leaf tea with or without processing by addition of honey or salt, and their absorption and elimination characteristics in rats were determined. The biological activities of processed products were studied by in vitro models, and the effects of different processing methods on the compounds and biological activities of mulberry leaf tea extracts were analyzed by multiple factor analysis. We found that different processing methods can change the contents of some compounds in mulberry leaf tea extracts, and then affect the biological activity of extracts. The processing method of adding honey and salt can respectively enhance the antioxidant capacity and anti-apoptotic effect of mulberry leaf, while the processing method without auxiliary materials was more conducive to the repair of blood vessels.