Physiological relevance of dietary melanoidins

Amino Acids

Volumn 42, Issue 4, 2012, Pages 1097-1109

  Morales, Francisco J ^a   Somoza, Veronika ^b   Fogliano, Vincenzo ^c  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

^b UNIVERSITY OF VIENNA   (Austria)

^c UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

Antimicrobial; Coffee; Dietary fibre; Maillard reaction; Phase I and II enzymes

Indexed keywords

MELANOIDIN DERIVATIVE; NATURAL PRODUCT; POLYSACCHARIDE; SUPEROXIDE DISMUTASE; UNCLASSIFIED DRUG; ANTIOXIDANT; MELANOIDIN POLYMERS; POLYMER;

ANTIMICROBIAL ACTIVITY; ANTIOXIDANT ACTIVITY; BACTERIAL STRAIN; BIFIDOBACTERIACEAE; BIOAVAILABILITY; CHEMICAL ANALYSIS; CHEMICAL STRUCTURE; CHEMOPROPHYLAXIS; DECARBOXYLATION; DEGRADATION; DIETARY INTAKE; DNA DAMAGE; FOOD PROCESSING; GASTROINTESTINAL TRACT; GLYCATION; GRAVIMETRY; HUMAN; HYDROPHILICITY; LIPID OXIDATION; MOLECULAR SIZE; NONHUMAN; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; OXIDATION REDUCTION POTENTIAL; POLYMERIZATION; PRIORITY JOURNAL; PROTEIN PROCESSING; REVIEW; SOLUBILITY; ANIMAL; CHEMISTRY; DIET SUPPLEMENTATION; METABOLISM;

THEOBROMA CACAO;

ANIMALS; ANTIOXIDANTS; DIETARY SUPPLEMENTS; HUMANS; POLYMERS;

EID: 84862656429     PISSN: 09394451     EISSN: 14382199     Source Type: Journal    
DOI: 10.1007/s00726-010-0774-1     Document Type: Review

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