From balsamic to healthy: Traditional balsamic vinegar melanoidins inhibit lipid peroxidation during simulated gastric digestion of meat

Food and Chemical Toxicology

Volumn 48, Issue 8-9, 2010, Pages 2097-2102

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

^a UNIVERSITY OF MODENA AND REGGIO EMILIA   (Italy)

Author keywords

Traditional balsamic vinegar melanoidins

Indexed keywords

BALSAMIC VINEGAR; CARBOHYDRATE; FRUCTOSE; GLUCOSE; HEME; MELANOIDINE; PEPSIN A; PHENOL DERIVATIVE; POLYMER; PROTEIN; UNCLASSIFIED DRUG; VINEGAR; ACETIC ACID; IRON CHELATING AGENT; MELANOIDIN POLYMERS; PROTEIN INTAKE; SCAVENGER;

ANTIOXIDANT ACTIVITY; ARTICLE; BARLEY; BEER; CHEMICAL COMPOSITION; COFFEE; CONTROLLED STUDY; DIGESTION; IRON CHELATION; LIPID PEROXIDATION; MEAT; OXIDATIVE STRESS; STOMACH JUICE; TURKEY MEAT; ANIMAL; CHEMISTRY; DRUG EFFECTS; FOOD ANALYSIS; HUMAN; METABOLISM; MOLECULAR WEIGHT; PHYSIOLOGY; PROTEIN INTAKE; STOMACH; TURKEY (BIRD);

ACETIC ACID; ANIMALS; DIETARY PROTEINS; DIGESTION; FOOD ANALYSIS; FREE RADICAL SCAVENGERS; HEME; HUMANS; IRON CHELATING AGENTS; LIPID PEROXIDATION; MEAT; MOLECULAR WEIGHT; PEPSIN A; POLYMERS; STOMACH; TURKEYS;

HORDEUM; TULIP BREAKING VIRUS;

EID: 77955056545     PISSN: 02786915     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fct.2010.05.010     Document Type: Article

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