The antioxidant effect of a diet rich in Maillard reaction products is attenuated after consumption by healthy male adolescents. In vitro and in vivo comparative study

Journal of the Science of Food and Agriculture

Volumn 88, Issue 7, 2008, Pages 1245-1252

  Seiquer, Isabel ^a   Ruiz Roca, Beatriz ^a   Mesías, Marta ^a   Muñoz Hoyos, Antonio ^b   Galdó, Gabriel ^b   Ochoa, Julio J ^c   Navarro, María Pilar ^a  

^a CSIC   (Spain)

^b HOSPITAL UNIVERSITARIO SAN CECILIO   (Spain)

^c UNIVERSITY OF GRANADA   (Spain)

Author keywords

Food antioxidants; Humans; Maillard reaction products; Oxidative stress

Indexed keywords

EID: 43249128870     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3213     Document Type: Article

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