Adduct Formation of Acrolein with Cyanidin-3-O-glucoside and Its Degradants/Metabolites during Thermal Processing or In Vivo after Consumption of Red Bayberry
Author:
Affiliation:
1. Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2 Xuelin Road, Nanjing, Jiangsu 210023, People’s Republic of China
Funder
National Natural Science Foundation of China
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c05727
Reference42 articles.
1. Acrolein scavengers: Reactivity, mechanism and impact on health
2. Acrolein Can Cause Cardiovascular Disease: A Review
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4. Glucose autoxidation produce acrolein from lipid peroxidation in vitro
5. Acrolein Is a Product of Lipid Peroxidation Reaction
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