Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 51, Issue 13, Pages 3900-3904Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf026172s
Keywords
amino reductones; Maillard reaction; LDL oxidation; low-density lipoprotein; amino hexose reductone
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Dietary intake of antioxidants has been associated with a reduced risk of cardiovascular diseases, which is very likely caused by their capability of prevent oxidation of low-density lipoproteins (LDL). During food processing and storage, substances with antioxidative properties are formed by Maillard reactions. In this study, the activity of Maillard products to inhibit copper-induced oxidation of human LDL in vitro was investigated. D-Glucose was heated with an equimolar amount of glycine, L-lysine, or L-arginine, for 1 h under reflux. The increase of the antioxidative activity (AOA) of the Maillard mixtures was highly significant compared to the control mixtures. Additionally, two defined Maillard products with amino reductone structure were tested. 3-Hydroxy-4-(morpholino)-3-buten-2-one (1) and amino hexose reductone (2) showed a significant and dose dependent AOA. Compound 1 was about half as active as ascorbic acid, which served as positive control. Thus, it can be concluded that Maillard products, particularly those with amino reductone structure, have the strong potential to inhibit LDL oxidation.
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