Ginger and curcumin can inhibit heterocyclic amines and advanced glycation end products in roast beef patties by quenching free radicals as revealed by electron paramagnetic resonance
Chaoyi Xue, Peng Deng, Wei Quan, Yong Li, Zhiyong He, Fang Qin, Zhaojun Wang, Jie Chen, Maomao Zeng
Topics & Concepts
CurcuminChemistryRadicalElectron paramagnetic resonanceGlycationQuenching (fluorescence)Lipid peroxidationPhotochemistryBiochemistryAntioxidantFluorescenceReceptorPhysicsNuclear magnetic resonanceQuantum mechanicsAdvanced Glycation End Products researchPhytochemicals and Antioxidant ActivitiesFree Radicals and Antioxidants