Lipids Promote Glycated Phospholipid Formation by Inducing Hydroxyl Radicals in a Maillard Reaction Model System-Reference-Cited by-同舟云学术

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Lipids Promote Glycated Phospholipid Formation by Inducing Hydroxyl Radicals in a Maillard Reaction Model System

Published:2019-07-01 Issue:28 Volume:67 Page:7961-7967
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Han Lipeng¹²^ORCID,Lin Qingna³²,Liu Guoqin³²^ORCID,Han Dongxue¹,Niu Li¹,Su Dongxiao¹

Affiliation:

1. Center for Advanced Analytical Science, School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, China

2. Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China

3. School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China

Funder

Ministry of Science and Technology of the People's Republic of China

National Natural Science Foundation of China

Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b02771

Reference43 articles.

1. Effective Mechanism of (−)-Epigallocatechin Gallate Indicating the Critical Formation Conditions of Amadori Compound during an Aqueous Maillard Reaction

2. Effects of Catechins on Nε-(Carboxymethyl)lysine and Nε-(Carboxyethyl)lysine Formation in Green Tea and Model Systems

3. Inhibition of Maillard Reactions by Replacing Galactose with Galacto-Oligosaccharides in Casein Model Systems

4. Effect of Roasting and Storage on the Formation of Maillard Reaction and Sugar Degradation Products in Hazelnuts (Corylus avellana L.)

5. Novel α-Oxoamide Advanced-Glycation Endproducts within the N6-Carboxymethyl Lysine and N6-Carboxyethyl Lysine Reaction Cascades

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1. Encapsulation of fish oil, a triglyceride rich in polyunsaturated fatty acids, within a maillard reacted lecithin-dextrose matrix;Journal of Agriculture and Food Research;2024-12

2. Evaluation of potentially harmful Maillard reaction products in different types of commercial formulae;Food Chemistry;2024-10

3. The Chemical Reactivity of Membrane Lipids;Chemical Reviews;2024-03-18

4. Encapsulation of Fish Oil, a Triglyceride Rich in Polyunsaturated Fatty Acids, within a Maillard Reacted Lecithin-Dextrose Matrix;2024

5. Mitigative capacity of Kaempferia galanga L. and kaempferol on heterocyclic amines and advanced glycation end products in roasted beef patties and related mechanistic analysis by density functional theory;Food Chemistry;2022-08

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