Pigmented rice varieties are abundant in phenolic compounds. Antioxidant activity and bioaccessibility of phenolic compounds are modified in the gastrointestinal tract. After in vitro simulated digestion, changes in antioxidant activity and bioaccessibility of phenolic compounds (phenolic acids, flavonoids, and anthocyanins) in purple rice brans (Hom Nil and Riceberry) were compared with undigested crude extracts. The digestion method was conducted following the INFOGEST protocol. Antioxidant activity was determined using the ferric-reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity assays. The bioaccessibility index (BI) was calculated from the ratio of digested to undigested soluble phenolic content. Overall results showed that the in vitro simulated digested rice brans had lower antioxidant activity and lower total phenolic, flavonoid, and anthocyanin contents. However, the concentration of sinapic acid was stable, while other phenolic acids (gallic, protocatechuic, vanillic, ρ-coumaric, and ferulic acids) degraded after the oral, gastric, and intestinal phases. The BI of sinapic, gallic, vanillic, and ferulic acids remained stable, and the BI of quercetin was resistant to digestion. Conversely, anthocyanins degraded during the intestinal phase. In conclusion, selective phenolic compounds are lost along the gastrointestinal tract, suggesting that controlled food delivery is of further interest.

Oxidative stress and inflammation are critical factors in hypertension and type 2 diabetes mellitus (T2DM). Kombucha, a fermented tea beverage, is enriched with bioactive compounds during fermentation. This study evaluated the antihypertensive, antihyperglycemic, antioxidant, and anti-inflammatory activities of kombucha made from mulberry leaf green tea (MLGT) and black tea (MLBT) during in vitro digestion. The bioaccessibility of 1-deoxynojirimycin (DNJ), γ-aminobutyric acid (GABA), phenolics, and flavonoids was assessed through simulated oral, gastric, and intestinal phases. MLGT kombucha exhibited higher initial antioxidant activity, while MLBT showed greater compound stability and ACE inhibitory activity during digestion. Notably, α-glucosidase inhibition declined significantly in the intestinal phase, in parallel with reduced DNJ and flavonoid content. Strong correlations were observed between specific phenolic acids and bioactivity profiles, highlighting ρ-coumaric and sinapic acids in ACE inhibition and DNJ in antiglycemic activity. These findings demonstrate the functional potential of mulberry leaf kombucha as a beverage to support metabolic health, pending confirmation through in vivo studies.