Increase in antioxidant effect of ginsenoside Re-alanine mixture by Maillard reaction

Food Chemistry

Volumn 135, Issue 4, 2012, Pages 2430-2435

  Lee, Woojung ^a   Park, Soon Hye ^a   Lee, Seungyong ^a   Chung, Bong Chul ^a   Song, Min Ok ^a   Song, Kyung Il ^b   Ham, Jungyeob ^a   Kim, Su Nam ^a   Kang, Ki Sung ^a  

^a Korea Institute of Science and Technology   (South Korea)

^b University of Ulsan   (South Korea)

Author keywords

Free radical; Ginsenoside Re; Heat processing; Maillard reaction; Panax ginseng

Indexed keywords

ANTIOXIDANT ACTIVITIES; ANTIOXIDANT EFFECT; GINSENOSIDE RE; GINSENOSIDES; HEAT-PROCESSING; MAILLARD REACTION; MAILLARD REACTION PRODUCTS; PANAX GINSENG; RENAL EPITHELIAL CELLS; SUGAR MOIETY;

AMINO ACIDS; CARBON; CHEMICAL REACTIONS; FREE RADICALS; GLUCOSE; GLYCOSYLATION;

PHARMACODYNAMICS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ALANINE; FREE RADICAL; GINSENOSIDE RE; GLUCOSE;

ANIMAL CELL; ANIMAL CELL CULTURE; ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL STRUCTURE; GINSENG; GLYCATION; HEAT TREATMENT; KIDNEY EPITHELIUM; NONHUMAN; OXIDATIVE STRESS; RENAL PROTECTION; SWINE;

ALANINE; ANIMALS; ANTIOXIDANTS; CELL LINE; GINSENOSIDES; HOT TEMPERATURE; KIDNEY; LLC-PK1 CELLS; MAILLARD REACTION; OXIDATIVE STRESS; PANAX; PLANT EXTRACTS; SWINE;

PANAX GINSENG;

EID: 84865317430     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.06.108     Document Type: Article

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