Elucidation of the chemical structure and determination of the production conditions for a bioactive maillard reaction product, [5-(5,6-Dihydro-4 H -pyridin-3-ylidenemethyl)furan-2-yl]methanol, Isolated from a glucose-lysine heated mixture

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 6, 2015, Pages 1739-1746

  Chen, Xiu Min ^a   Chen, Gang ^b   Chen, Hongwen ^b   Zhang, Yilin ^b   Kitts, David D ^a  

^a UNIVERSITY OF BRITISH COLUMBIA   (Canada)

^b SIMON FRASER UNIVERSITY   (Canada)

Author keywords

anti inflammation; glucose; lysine; Maillard reaction; nitric oxide

Indexed keywords

AROMATIC COMPOUNDS; CELLS; CHEMICAL REACTIONS; GLUCOSE; GLYCOSYLATION; METHANOL; MIXTURES; NITRIC OXIDE; ORGANIC POLLUTANTS; PATHOLOGY; SYNTHESIS (CHEMICAL);

ANTI-INFLAMMATION; BIOACTIVE MOLECULES; INHIBITORY ACTIVITY; INHIBITORY EFFECT; INTESTINAL INFLAMMATION; LYSINE; MAILLARD REACTION; MAILLARD REACTION PRODUCTS;

AMINO ACIDS;

5-(5,6-DIHYDRO-4H-PYRIDIN-3-YLIDENEMETHYL)FURAN-2-YL)METHANOL; AMINOGUANIDINE; DIHYDROPYRIDINE DERIVATIVE; FURAN DERIVATIVE; GLUCOSE; GUANIDINE DERIVATIVE; IMMUNOGLOBULIN ENHANCER BINDING PROTEIN; INDUCIBLE NITRIC OXIDE SYNTHASE; LYSINE; NITRIC OXIDE; PYRROLIDINE DERIVATIVE; PYRROLIDINE DITHIOCARBAMIC ACID; THIOCARBAMIC ACID DERIVATIVE;

ANTAGONISTS AND INHIBITORS; CACO 2 CELL LINE; CHEMISTRY; GLYCATION; HEAT; HUMAN; ISOLATION AND PURIFICATION; SYNTHESIS;

CACO-2 CELLS; DIHYDROPYRIDINES; FURANS; GLUCOSE; GUANIDINES; HOT TEMPERATURE; HUMANS; LYSINE; MAILLARD REACTION; NF-KAPPA B; NITRIC OXIDE; NITRIC OXIDE SYNTHASE TYPE II; PYRROLIDINES; THIOCARBAMATES;

EID: 84923250110     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf505579m     Document Type: Article

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