Bioaccessibility and Gut Microbiota Modulation of Phenolics in <i>Prunus mume</i> vs. <i>Fructus mume</i>.

Nevertheless, our results showed most polyphenols showed a decreasing trend during the intestinal phase, which suggested that some polyphenols were sensitive to soluble oxygen and weakly alkaline environments, leading to their degradation under intestinal fluid conditions.

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Particularly, caffeic acid and p -coumaric acid were reported as the main bound polyphenols in PM and FM [ 11 ], showing an increasing trend from 1 to 6 h of fermentation and then decreasing after 6 h.

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