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Chemical and Biological Effects Of Maillard Reaction Products - Hao Jing
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There were significant differences between chemical characteristics of ribose (Rib)-, glucose (Glc)-, and fructose (Fru)-lysine (Lys) Maillard reaction products (MRPs). Rib was the most reactive sugar and exerted the greatest change in Maillard-reaction (MR), followed by Glc and Fru in the sugar-Lys model. All three sugar-Lys MRPs not only exhibited strong free radical scavenging activity in chemical systems, but also protected intestinal Caco-2 cells from injury caused by oxidants and transition metal ions. Different chemical characteristics of MRPs generated by the three sugars could not be associated with distinct antioxidant properties in most cases. While antioxidant activities were apparent for whole MRP mixtures, ethanol precipitates (i.e., HMW fraction), more so than ethanol extracts (i.e., LMW fraction), were mainly responsible for scavenging HO and DPPH radicals and protecting against both ferrous ion- and cupric ion- induced cytotoxicity. Free radical scavenging activities of MRPs were influenced not only by high and low molecular fractions, but also by the source of ROS present in the reaction environment. Chemical and biological effects of lysine- and casein-sugar (glucose, fructose, and ribose) Maillard reaction products Buch (fremdspr.) Bücher>Fremdsprachige Bücher>Englische Bücher, VDM

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CHEMICAL AND BIOLOGICAL EFFECTS OF MAILLARD REACTION PRODUCTS:Chemical and biological effects of lysine- and casein-sugar (glucose, fructose, and ribose) Maillard reaction products Hao Jing CHEMICAL AND BIOLOGICAL EFFECTS OF MAILLARD REACTION PRODUCTS:Chemical and biological effects of lysine- and casein-sugar (glucose, fructose, and ribose) Maillard reaction products Hao Jing Bücher > Wissenschaft > Technik, VDM Verlag

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Chemical and Biological Effects of Maillard Reaction Products: Chemical and Biological Effects of Lysine-and Casein-Sugar (Glucose, Fructose, and Ribose) Maillard Reaction Products - Hao Jing
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Details zum Buch
CHEMICAL AND BIOLOGICAL EFFECTS OF MAILLARD REACTION PRODUCTS
Autor:

Jing, Hao

Titel:

CHEMICAL AND BIOLOGICAL EFFECTS OF MAILLARD REACTION PRODUCTS

ISBN-Nummer:

There were significant differences between chemical characteristics of ribose (Rib)-, glucose (Glc)-, and fructose (Fru)-lysine (Lys) Maillard reaction products (MRPs). Rib was the most reactive sugar and exerted the greatest change in Maillard-reaction (MR), followed by Glc and Fru in the sugar-Lys model. All three sugar-Lys MRPs not only exhibited strong free radical scavenging activity in chemical systems, but also protected intestinal Caco-2 cells from injury caused by oxidants and transition metal ions. Different chemical characteristics of MRPs generated by the three sugars could not be associated with distinct antioxidant properties in most cases. While antioxidant activities were apparent for whole MRP mixtures, ethanol precipitates (i.e., HMW fraction), more so than ethanol extracts (i.e., LMW fraction), were mainly responsible for scavenging HO and DPPH radicals and protecting against both ferrous ion- and cupric ion- induced cytotoxicity. Free radical scavenging activities of MRPs were influenced not only by high and low molecular fractions, but also by the source of ROS present in the reaction environment.

Detailangaben zum Buch - CHEMICAL AND BIOLOGICAL EFFECTS OF MAILLARD REACTION PRODUCTS


EAN (ISBN-13): 9783639176896
ISBN (ISBN-10): 3639176898
Gebundene Ausgabe
Taschenbuch
Erscheinungsjahr: 2009
Herausgeber: BLUES KIDS OF AMER 01/08/2014

Buch in der Datenbank seit 31.03.2009 23:44:10
Buch zuletzt gefunden am 14.04.2017 18:57:22
ISBN/EAN: 9783639176896

ISBN - alternative Schreibweisen:
3-639-17689-8, 978-3-639-17689-6


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