Detection of Maillard Reaction Product [5-(5,6-Dihydro-4H-pyridin-3-ylidenemethyl)furan-2-yl]methanol (F3-A) in Breads and Demonstration of Bioavailability in Caco-2 Intestinal Cells-Reference-Cited by-同舟云学术

Detection of Maillard Reaction Product [5-(5,6-Dihydro-4H-pyridin-3-ylidenemethyl)furan-2-yl]methanol (F3-A) in Breads and Demonstration of Bioavailability in Caco-2 Intestinal Cells

Published:2016-11-16 Issue:47 Volume:64 Page:9072-9077
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chen Xiu-Min¹,Dai Yue¹,Kitts David D.¹

Affiliation:

1. Food, Nutrition, and Health, Faculty of Land and Food Systems, University of British Columbia, 2205 East Mall, Vancouver, British Columbia V6T 1Z4, Canada

Funder

Natural Sciences and Engineering Research Council of Canada

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.6b04367

Reference27 articles.

1. 3-Methyl-1,2-cyclopentanedione Down-Regulates Age-Related NF-κB Signaling Cascade

2. Advanced glycosylation end products induce inducible nitric oxide synthase (iNOS) expression via a p38 MAPK-dependent pathway

3. Advanced glycation end products and lipopolysaccharide synergistically stimulate proinflammatory cytokine/chemokine production in endothelial cells via activation of both mitogen-activated protein kinases and nuclear factor-κB

4. Elucidation of the Chemical Structure and Determination of the Production Conditions for a Bioactive Maillard Reaction Product, [5-(5,6-Dihydro-4H-pyridin-3-ylidenemethyl)furan-2-yl]methanol, Isolated from a Glucose–Lysine Heated Mixture

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