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Levels and formation of α-dicarbonyl compounds in beverages and the preventive effects of flavonoids
ABSTRACT: Methylglyoxal (MGO) and glyoxal (GO), α-dicarbonyl compounds found in the Maillard reaction, progressively and irreversibly modify proteins. Beverages are an exogenous source of α-dicarbonyl compounds and may potentially increase MGO and GO levels in vivo. Using GC-FID method, we detected...
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| Foilsithe in: | J Food Sci Technol |
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| Main Authors: | , , , , , |
| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe: |
Springer India
2017
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| Ábhair: | |
| Rochtain Ar Líne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5495730/ https://ncbi.nlm.nih.gov/pubmed/28720960 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2639-z |
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