Maillard Reaction Products Inhibit Oxidation of Human Low-Density Lipoproteins in Vitro-Reference-Cited by-同舟云学术

Maillard Reaction Products Inhibit Oxidation of Human Low-Density Lipoproteins in Vitro

Published:2003-05-17 Issue:13 Volume:51 Page:3900-3904
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Dittrich Ralf¹,El-massry Faroukh¹,Kunz Katrin¹,Rinaldi Francesco¹,Peich Carlo C.¹,Beckmann Matthias W.¹,Pischetsrieder Monika¹

Affiliation:

1. Department of Obstetrics and Gynecology, University Erlangen-Nuremberg, Universitätsstr. 21-23, 91054 Erlangen, Germany, Flavor and Aroma Department, National Research Center, Cairo, Egypt, Institute of Pharmacy and Food Chemistry, University of Erlangen-Nuremberg, Schuhstr. 19, 91052 Erlangen, Germany.

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf026172s

Reference40 articles.

1. Quantitative HPLC Determination of the Antioxidant Activity of Capsaicin on the Formation of Lipid Hydroperoxides of Linoleic Acid: A Comparative Study against BHT and Melatonin

2. Antioxidant Activity of Plant Extracts Containing Phenolic Compounds

3. Increase of Antioxidative Potential of Rat Plasma by Oral Administration of Proanthocyanidin-Rich Extract from Grape Seeds

4. Detection of Lipid Peroxidation Catalyzed by Chelated Iron and Measurement of Antioxidant Activity in Wine by a Chemiluminescence Analyzer

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