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-Reference-Cited by-同舟云学术

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

Published:2015-02-05 Issue:6 Volume:63 Page:1739-1746
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chen Xiu-Min¹,Chen Gang²,Chen Hongwen²,Zhang Yilin²,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

2. Department of Chemistry, Simon Fraser University, 8888 University Drive, Burnaby, British Columbia V5A 1S6, 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/jf505579m

Reference29 articles.

1. Metabolism of Maillard reaction products by the human gut microbiota – implications for health

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