Preparation Optimization and Antioxidant Properties of the -Glucan and Ferulic AcidQuercetin Complex from Highland Barley (Hordeum vulgare var. nudum)

Polysaccharides and phenols are commonly co-localized in various plant-derived foods, in- cluding highland barley (Hordeum vulgare L. var. nudum Hook. f.). The interactions between these compounds can influence multiple characteristics of food products, including their physicochemical properties and functional performance, such as bioavailability, stability, and digestibility, which may support promising application of the phenol and polysaccha- ride complex in health food industry. In this...