Angiotensin-converting enzyme inhibitory activity of four Amadori compounds (ACs) and mechanism analysis of N-(1-Deoxy-D-fructos-1-yl)-glycine (Fru-Gly)-Reference-Cited by-同舟云学术

Angiotensin-converting enzyme inhibitory activity of four Amadori compounds (ACs) and mechanism analysis of N-(1-Deoxy-D-fructos-1-yl)-glycine (Fru-Gly)

Published:2022-04 Issue: Volume:159 Page:113242
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zhou Renjie^ORCID,Yang Cheng,Xie Ting,Zhang Jian,Wang Chenqiang,Ma Ziqiang,Zhang Lianfu

Publisher

Elsevier BV

Subject

Food Science

Reference52 articles.

1. Angiotensin-converting enzyme inhibitory effects by plant phenolic compounds: A study of structure activity relationships;Al Shukor;Journal of Agricultural and Food Chemistry,2013

2. Role of the renin-angiotensin-aldosterone system and its pharmacological inhibitors in cardiovascular diseases: Complex and critical issues;Borghi;High Blood Pressure and Cardiovascular Prevention,2015

3. Effect of salt and sucrose addition on the formation of the Amadori compound from methionine and glucose at 40°C;Cerny;Food Chemistry,2011

4. Recent advances involving the renin–angiotensin system;Crowley;Experimental Cell Research,2012

5. Controlled formation of flavor compounds by preparation and application of Maillard reaction intermediate (MRI) derived from xylose and phenylalanine;Cui;RSC Advances,2017

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Amadori compounds: analysis, composition in food and potential health beneficial functions;Critical Reviews in Food Science and Nutrition;2023-11

2. Glucose-Histidine Heyns compound: Preparation, characterization and fragrance enhancement;Carbohydrate Research;2023-10

3. Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties;Food Chemistry;2022-11