Cargando…

Melanoidins from Coffee, Cocoa, and Bread Are Able to Scavenge α-Dicarbonyl Compounds under Simulated Physiological Conditions

[Image: see text] Free amino residues react with α-dicarbonyl compounds (DCs) contributing to the formation of advanced glycation end products (AGEs). Phenolic compounds can scavenge DCs, thus controlling the dietary carbonyl load. This study showed that high-molecular weight cocoa melanoidins (HMW-...

Descripción completa

Detalles Bibliográficos
Autores principales:	Zhang, Hao, Zhang, Hui, Troise, Antonio Dario, Fogliano, Vincenzo
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	American Chemical Society 2019
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6876928/ https://www.ncbi.nlm.nih.gov/pubmed/31496242 http://dx.doi.org/10.1021/acs.jafc.9b03744

Ejemplares similares

Bioaccessibility and Gut Metabolism of Free and Melanoidin-Bound Phenolic Compounds From Coffee and Bread
por: Alves, Genilton, et al.
Publicado: (2021)

An Assessment of the Bioactivity of Coffee Silverskin Melanoidins
por: Tores de la Cruz, Silvia, et al.
Publicado: (2019)

Bioaccessibility and Genoprotective Effect of Melanoidins Obtained from Common and Soft Bread Crusts: Relationship between Melanoidins and Their Bioactivity
por: Temiño, Virginia, et al.
Publicado: (2023)

Interest of Coffee Melanoidins as Sustainable Healthier Food Ingredients
por: Iriondo-DeHond, Amaia, et al.
Publicado: (2021)

Spent coffee grounds as feedstock for the production of biosurfactants and the improved recovery of melanoidins
por: Moya-Ramírez, Ignacio, et al.
Publicado: (2023)

Highland Barley and Its By-Products Enriched with Phenolic Compounds for Inhibition of Pyrraline Formation by Scavenging α-Dicarbonyl Compounds
por: Zhang, Dianwei, et al.
Publicado: (2021)

Flaking process increases the NF-κB inhibition activity and melanoidin extractability of coffee
por: Chu, Yi-Fang, et al.
Publicado: (2013)

Radical Scavenging and Cellular Antioxidant Activity of the Cocoa Shell Phenolic Compounds after Simulated Digestion
por: Cañas, Silvia, et al.
Publicado: (2023)

Effect of organic acid-soaking and sonication on the formation of volatile compounds and α-dicarbonyl compounds in Robusta coffee
por: Lee, Haeun, et al.
Publicado: (2023)

Wanklyn's Tea, Coffee, and Cocoa
Publicado: (1875)

Barley Melanoidins: Key Dietary Compounds With Potential Health Benefits
por: Sharma, Jitendra Kumar, et al.
Publicado: (2021)

In Vitro Antioxidant Activity and FTIR Characterization of High-Molecular Weight Melanoidin Fractions from Different Types of Cocoa Beans
por: Oracz, Joanna, et al.
Publicado: (2019)

Coffee, tea, and cocoa : market prospects and development lending /
Publicado: (1977)

Fluidized-Bed-Roasted Cocoa Has Different Chemical Characteristics than Conventionally Roasted Cocoa
por: Peña-Correa, Ruth Fabiola, et al.
Publicado: (2023)

Assessment of Healthy and Harmful Maillard Reaction Products in a Novel Coffee Cascara Beverage: Melanoidins and Acrylamide
por: Iriondo-DeHond, Amaia, et al.
Publicado: (2020)

Scavenging of reactive dicarbonyls with 2-hydroxybenzylamine reduces atherosclerosis in hypercholesterolemic Ldlr(−/−) mice
por: Tao, Huan, et al.
Publicado: (2020)

Editorial: Food Melanoidins: Chemistry and Nutrition
por: Nunes, Fernando M., et al.
Publicado: (2022)

Van Houten's Cocoa v. Whole Meal Bread
por: Morris, F. O.
Publicado: (1887)

Dietary Melanoidins from Biscuits and Bread Crust Alter the Structure and Short-Chain Fatty Acid Production of Human Gut Microbiota
por: Rajakaruna, Sumudu, et al.
Publicado: (2022)

Chemical Composition and Potential Biological Activity of Melanoidins From Instant Soluble Coffee and Instant Soluble Barley: A Comparative Study
por: Antonietti, Sofia, et al.
Publicado: (2022)

Cytoprotection of Probiotic Lactobacillus acidophilus with Artificial Nanoshells of Nature-Derived Eggshell Membrane Hydrolysates and Coffee Melanoidins in Single-Cell Nanoencapsulation
por: Han, Sang Yeong, et al.
Publicado: (2023)

Diet in Disease: VI.—Restoratives: Coffee, Cocoa. Chocolate
por: Hart, Ernest
Publicado: (1892)

The future of coffee and cocoa agroforestry in a warmer Mesoamerica
por: de Sousa, Kauê, et al.
Publicado: (2019)

Cytoprotective Compounds Interfere with the Nutraceutical Potential of Bread Supplemented with Green Coffee Beans
por: Gawlik-Dziki, Urszula, et al.
Publicado: (2019)

Structural Characteristics and Immunomodulatory Effects of Melanoidins from Black Garlic
por: Song, Xiwang, et al.
Publicado: (2023)

Enantio- and diastereoselective diarylmethylation of 1,3-dicarbonyl compounds
por: Li, Xin, et al.
Publicado: (2020)

Gut Microbiota Modulation by Dietary Barley Malt Melanoidins †
por: Aljahdali, Nesreen, et al.
Publicado: (2020)

Tryptophan Supplementation Increases the Production of Microbial-Derived AhR Agonists in an In Vitro Simulator of Intestinal Microbial Ecosystem
por: Koper, Jonna EB, et al.
Publicado: (2022)

Reactive Dicarbonyl Scavenging Effectively Reduces MPO-Mediated Oxidation of HDL and Restores PON1 Activity
por: Huang, Jiansheng, et al.
Publicado: (2020)

Reducing toxic reactive carbonyl species in e-cigarette emissions: testing a harm-reduction strategy based on dicarbonyl trapping
por: de Falco, Bruna, et al.
Publicado: (2020)

Decolorization of a recalcitrant organic compound (Melanoidin) by a novel thermotolerant yeast, Candida tropicalis RG-9
por: Tiwari, Soni, et al.
Publicado: (2012)

Scavenging dicarbonyls with 5′-O-pentyl-pyridoxamine increases HDL net cholesterol efflux capacity and attenuates atherosclerosis and insulin resistance
por: Huang, Jiansheng, et al.
Publicado: (2022)

Effect of heat and pectinase maceration on phenolic compounds and physicochemical quality of Strychnos cocculoides juice
por: Ngadze, Ruth T., et al.
Publicado: (2018)

Monoallylation and benzylation of dicarbonyl compounds with alcohols catalysed by a cationic cobalt(iii) compound
por: Chandra Sau, Mohan, et al.
Publicado: (2021)

Anaerobic Degradation of N-ε-Carboxymethyllysine, a Major Glycation End-Product, by Human Intestinal Bacteria
por: Bui, Thi Phuong Nam, et al.
Publicado: (2019)

Kinetics of α‑dicarbonyl compounds formation in glucose‐glutamic acid model of Maillard reaction
por: Zhang, Lili, et al.
Publicado: (2020)

Organocatalytic Michael Addition of 1,3-Dicarbonyl Indane Compounds to Nitrostyrenes
por: Jiang, Zhen-Yu, et al.
Publicado: (2010)

Reaction of Iodonium Ylides of 1,3-Dicarbonyl Compounds with HF Reagents
por: Gondo, Keisuke, et al.
Publicado: (2012)

Phenols and Melanoidins as Natural Antioxidants in Beer. Structure, Reactivity and Antioxidant Activity
por: Martinez-Gomez, Alvaro, et al.
Publicado: (2020)

Relationship of the Phytochemicals from Coffee and Cocoa By-Products with their Potential to Modulate Biomarkers of Metabolic Syndrome In Vitro
por: Rebollo-Hernanz, Miguel, et al.
Publicado: (2019)

Cannot write session to /tmp/vufind_sessions/sess_sllhdubl8t7h2k0s4c0fiqc2jl