Effect of Dietary Melanoidins on Lipid Peroxidation during Simulated Gastric Digestion: Their Possible Role in the Prevention of Oxidative Damage

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 4, 2010, Pages 2513-2519

  Tagliazucchi, Davide ^a   Elena, Verzelloni ^a   Angela, Conte ^a  

^a UNIVERSITY OF MODENA AND REGGIO EMILIA   (Italy)

Author keywords

Antioxidants; Food melanoidins; Free radical; Gastric fluid; Heme; Lipid peroxidation; Turkey meat

Indexed keywords

ANTIOXIDANT; CHELATING AGENT; HEME; MELANOIDIN POLYMERS; POLYMER; SCAVENGER; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ARTICLE; BARLEY; BEER; COFFEE; DIET; DIGESTION; DRUG EFFECT; LIPID PEROXIDATION; MEAT; METABOLISM; OXIDATIVE STRESS; PHYSIOLOGY; PROTEIN INTAKE; STOMACH; TURKEY (BIRD);

ANIMALS; ANTIOXIDANTS; BEER; CHELATING AGENTS; COFFEE; DIET; DIETARY PROTEINS; DIGESTION; FREE RADICAL SCAVENGERS; HEME; HORDEUM; LIPID PEROXIDATION; MEAT; OXIDATIVE STRESS; POLYMERS; STOMACH; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TURKEYS;

HORDEUM;

EID: 77249094017     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf903701h     Document Type: Article

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