Trapping Acrolein by Theophylline/Caffeine and Their Metabolites from Green Tea and Coffee in Mice and Humans-Reference-Cited by-同舟云学术

Trapping Acrolein by Theophylline/Caffeine and Their Metabolites from Green Tea and Coffee in Mice and Humans

Published:2020-11-30 Issue:49 Volume:68 Page:14471-14479
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Jiang Xiaoyun¹,Lu Yongling¹,Lv Lishuang¹^ORCID

Affiliation:

1. Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2# Xuelin Road, Nanjing 210023, P.R. China

Funder

Government of Jiangsu Province

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.0c05483

Reference30 articles.

1. Mechanisms behind the atherothrombotic effects of acrolein, a review

2. Acrolein: Sources, metabolism, and biomolecular interactions relevant to human health and disease

3. Thermally induced process-related contaminants: The example of acrolein and the comparison with acrylamide

4. Toxicology and risk assessment of acrolein in food

5. Metabolism and Distribution of [2,3-14C]Acrolein in Sprague-Dawley Rats

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3. Theanine in Tea: An Effective Scavenger of Single or Multiple Reactive Carbonyl Species at the Same Time;Journal of Agricultural and Food Chemistry;2023-10-31

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