Antioxidant Properties and Metal Chelating Activity of Glucose-Lysine Heated Mixtures: Relationships with Mineral Absorption Across Caco-2 Cell Monolayers-Reference-Cited by-同舟云学术

Antioxidant Properties and Metal Chelating Activity of Glucose-Lysine Heated Mixtures: Relationships with Mineral Absorption Across Caco-2 Cell Monolayers

Published:2008-09-10 Issue:19 Volume:56 Page:9056-9063
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Ruiz-Roca Beatriz¹,Navarro María Pilar¹,Seiquer Isabel¹

Affiliation:

1. Unidad de Nutrición Animal, Estación Experimental del Zaidín, Consejo Superior de Investigaciones Científicas (CSIC), Camino del Jueves, 18100 Armilla, Granada, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf801718h

Reference55 articles.

1. Maillard reaction indicators in diets usually consumed by adolescent population

2. The effects of thermal treatment of field peas (Pisum sativum L.) on nutrient and energy digestibility by growing pigs1

3. Diets rich in Maillard reaction products affect protein digestibility in adolescent males aged 11–14 y

4. Comparative effects of glucose-lysineversus glucose-methionine Maillard reaction products consumption:in vitro andin vivo calcium availability

5. Antioxidant activity of sugar–lysine Maillard reaction products in cell free and cell culture systems

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