Dual effects of cardamonin/alpinetin and their acrolein adducts on scavenging acrolein and the anti-bacterial activity from <i>Alpinia katsumadai</i> Hayata as a spice in roasted meat
Yang Lu, Juan Liu, Jiaqi Tong, Chenxiao Zhang, Yi Duan, Xiaoli Song, Yongling Lu, Lishuang Lv
Abstract
, which was 20 times lower than that of CAR, and the higher the generation of ACR, the stronger its antibacterial activity. These results provided well-defined evidence to promote the application of AKH to ACR inhibitors in food processing.
Topics & Concepts
ChemistryAcroleinFood scienceLipid peroxidationAdductAntioxidantBiochemistryOrganic chemistryCatalysisGinger and Zingiberaceae researchPhytochemicals and Antioxidant ActivitiesBiochemical and biochemical processes