Maillard reaction products inhibit oxidation of human low-density lipoproteins in vitro

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 13, 2003, Pages 3900-3904

  Dittrich, Ralf ^a   El Massry, Faroukh ^b   Kunz, Katrin ^a   Rinaldi, Francesco ^a,c   Peich, Carlo C ^a   Beckmann, Matthias W ^a   Pischetsrieder, Monika ^a  

^a UNIVERSITY OF ERLANGEN NUREMBERG   (Germany)

^b NATIONAL RESEARCH CENTRE   (Egypt)

^c EUROPEAN PATENT OFFICE   (Germany)

Author keywords

Amino hexose reductone; Amino reductones; LDL oxidation; Low density lipoprotein; Maillard reaction

Indexed keywords

3 HYDROXY 4 MORPHOLINO 3 BUTEN 2 ONE; AMINOHEXOSE REDUCTONE; ANTIOXIDANT; ARGININE; ASCORBIC ACID; GLYCINE; LOW DENSITY LIPOPROTEIN; LYSINE; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; FOOD PROCESSING; FOOD STORAGE; GLYCATION; HEATING; HUMAN; IN VITRO STUDY; INHIBITION KINETICS; OXIDATION; REACTION ANALYSIS; TEMPERATURE DEPENDENCE;

EID: 0038115405     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf026172s     Document Type: Article

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