Formation, Characterization, and Occurrence of β-Carboline Alkaloids Derived from α-Dicarbonyl Compounds and <scp>l</scp>-Tryptophan
Tomás Herraiz, Adriana Peña, Haroll Mateo, Marta Herráiz, Antonio Salgado
Abstract
) occur in foods and food processing and, therefore, they are ingested during diet.
Topics & Concepts
MethylglyoxalChemistryGlyoxalMaillard reactionHydroxymethylTryptophanGlycationFructoseAromaStereochemistryOrganic chemistryAmino acidBiochemistryFood scienceEnzymeReceptorSynthesis and bioactivity of alkaloidsDrug-Induced Hepatotoxicity and ProtectionDrug Transport and Resistance Mechanisms