Cocoa melanoidins reduce the formation of dietary advanced glycation end-products in dairy mimicking system
Hao Zhang, Hao Zhang, Antonio Dario Troise, Hui Zhang, Hui Zhang, Vincenzo Fogliano
Topics & Concepts
MethylglyoxalMaillard reactionGlyoxalGlycationChemistryFood scienceHydroxymethylfurfuralBrowningBiochemistryAqueous solutionOrganic chemistryEnzymeFurfuralReceptorCatalysisAdvanced Glycation End Products researchPhytochemicals and Antioxidant ActivitiesNatural Antidiabetic Agents Studies