Qualitative and Quantitative Profiling of Fructose Degradation Products Revealed the Formation of Thirteen Reactive Carbonyl Compounds and Higher Reactivity Compared to Glucose-Reference-Cited by-同舟云学术

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Qualitative and Quantitative Profiling of Fructose Degradation Products Revealed the Formation of Thirteen Reactive Carbonyl Compounds and Higher Reactivity Compared to Glucose

Published:2024-08-15 Issue:34 Volume:72 Page:19131-19142
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Ohno Reiichi¹,Auditore Andrea¹^ORCID,Gensberger-Reigl Sabrina¹²^ORCID,Saller Julia¹,Stützer Joachim¹,Weigel Ingrid¹,Pischetsrieder Monika¹²^ORCID

Affiliation:

1. Food Chemistry, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Str. 10, Erlangen 91058, Germany

2. FAU NeW − Research Center New Bioactive Compounds, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Str. 10, Erlangen 91058, Germany

Funder

Rudolf und Henriette Schmidt-Burkhardt Stiftung

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.4c04314

Reference47 articles.

1. National Estimates of Dietary Fructose Intake Increased from 1977 to 2004 in the United States

2. Misconceptions about High-Fructose Corn Syrup: Is It Uniquely Responsible for Obesity, Reactive Dicarbonyl Compounds, and Advanced Glycation Endproducts?

3. Fructose content in popular beverages made with and without high-fructose corn syrup

4. Johnson, J. M.; Conforti, F. D. Encyclopedia of Food Sciences and Nutrition; 2nd ed. Caballero, B., Ed. Academic Press: Oxford, 2003; pp. 27482752

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