Isolation, structural characterization and biological activity evaluation of melanoidins from thermally processed cocoa beans, carob kibbles and acorns as potential cytotoxic agents
Joanna Oracz, Urszula Lewandowska, Katarzyna Owczarek, Miłosz Caban, Justyna Rosicka‐Kaczmarek, Dorota Żyżelewicz
Topics & Concepts
MelanoidinRoastingChemistryFood scienceCytotoxic T cellIn vitroAcornAntioxidantBiological activityBiochemistryBotanyBiologyMaillard reactionPhysical chemistryPhytochemicals and Antioxidant ActivitiesBiochemical and biochemical processesNatural Products and Biological Research