Reactivity of Free Malondialdehyde during In Vitro Simulated Gastrointestinal Digestion-Reference-Cited by-同舟云学术

Reactivity of Free Malondialdehyde during In Vitro Simulated Gastrointestinal Digestion

Published:2017-03-07 Issue:10 Volume:65 Page:2198-2204
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Vandemoortele Angelique¹^ORCID,Babat Pinar¹,Yakubu Mariam¹,De Meulenaer Bruno¹

Affiliation:

1. NutriFOODchem Unit, Department of Food Safety and Food Quality (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b00053

Reference51 articles.

1. Routes of formation and toxic consequences of lipid oxidation products in foods

2. The importance of lipid-derived malondialdehyde in diabetes mellitus

3. Lipid Peroxidation: Production, Metabolism, and Signaling Mechanisms of Malondialdehyde and 4-Hydroxy-2-Nonenal

4. Oxidative processes in meat and meat products: Quality implications

5. Protein Modification by Lipid Peroxidation Products: Formation of Malondialdehyde-DerivedNϵ-(2-Propenal)lysine in Proteins

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