Total Equivalent of Reactive Chemicals in 142 Human Food Items Is Highly Variable Within and Between Major Food Groups-Reference-Cited by-同舟云学术

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Total Equivalent of Reactive Chemicals in 142 Human Food Items Is Highly Variable Within and Between Major Food Groups

Published:2004-05 Issue:5 Volume:134 Page:1114-1119
ISSN:0022-3166
Container-title:The Journal of Nutrition
language:en
Short-container-title:

Author:

He Min¹,Openo Kyle²,McCullough Marji³,Jones Dean P.¹²

Affiliation:

1. Nutrition and Health Sciences Program, Division of Biological and Biomedical Sciences

2. Department of Medicine and Clinical and Molecular Nutrition Center, Emory University, Atlanta, GA 30322

3. Epidemiology and Surveillance Research Department, American Cancer Society, Atlanta, GA 30329

Publisher

Oxford University Press (OUP)

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://academic.oup.com/jn/article-pdf/134/5/1114/24042383/z4w00504001114.pdf

Reference34 articles.

1. Dietary carcinogens and anticarcinogens. Oxygen radicals and degenerative diseases;Ames;Science,1983

2. Acrylamide from Maillard reaction products;Stadler;Nature,2002

3. Acrylamide is formed in the Maillard reaction;Mottram;Nature,2002

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1. Beneficial effect of the methanolic leaf extract of Allium hookeri on stimulating glutathione biosynthesis and preventing impaired glucose metabolism in type 2 diabetes;Archives of Biochemistry and Biophysics;2021-09

2. Distribution of phytochelatins, metal-binding compounds, in plant foods: A survey of commonly consumed fruits, vegetables, grains and legumes;Food Chemistry;2021-03

3. Redox Systems Biology of Nutrition and Oxidative Stress;The Journal of Nutrition;2019-04-01

4. Immunomodulatory Effects of Glutathione, Garlic Derivatives, and Hydrogen Sulfide;Nutrients;2019-01-30

5. Glutathione;Handbook of Analysis of Active Compounds in Functional Foods;2012-01-18

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