Antagonism between lipid-derived reactive carbonyls and phenolic compounds in the Strecker degradation of amino acids-Reference-Cited by-同舟云学术

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Antagonism between lipid-derived reactive carbonyls and phenolic compounds in the Strecker degradation of amino acids

Published:2016-03 Issue: Volume:194 Page:1143-1148
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Delgado Rosa M.,Hidalgo Francisco J.,Zamora Rosario

Funder

European Union (FEDER funds)

Plan Nacional de I+D of the Ministerio de Economía y Competitividad of Spain

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference17 articles.

1. Inhibition of mutagenic PhIP formation by epigallocatechin gallate via scavenging of phenylacetaldehyde;Chen;Molecular Nutrition and Food Research,2009

2. Contribution of phenolic compounds to food flavors: Strecker-type degradation of amines and amino acids produced by o- and p-diphenols;Delgado;Journal of Agricultural and Food Chemistry,2015

3. Cyclocondesation of 2,3-butanedione in the presence of amino acids and formation of 4,5-dimethyl-1,2-phenylendiamine;Guerra;Food Chemistry,2013

4. Strecker-type degradation produced by the lipid oxidation products 4,5-epoxy-2-alkenals;Hidalgo;Journal of Agricultural and Food Chemistry,2004

5. 2-Alkenal-scavenging ability of m-diphenols;Hidalgo;Food Chemistry,2014

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1. Mechanochemistry of Strecker degradation: Interaction of glyoxal with amino acids;Food Chemistry;2024-05

2. Wine lees as functional ingredient to produce biscuits fortified with polyphenols and dietary fibre;LWT;2024-04

3. Carbonyl-trapping by phenolics and the inhibition of the formation of carcinogenic heterocyclic aromatic amines with the structure of aminoimidazoazaarene in beef patties;Food Chemistry;2023-11

4. A Comparative Study of the Inhibitory Effect of Some Flavonoids and a Conjugate of Taxifolin with Glyoxylic Acid on the Oxidative Burst of Neutrophils;International Journal of Molecular Sciences;2023-10-11

5. Variations in volatile flavour compounds in Crataegi fructus roasting revealed by E-nose and HS-GC-MS;Frontiers in Nutrition;2023-01-25

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