Evaluation of the Availability and Antioxidant Capacity of Maillard Compounds Present in Bread Crust: Studies in Caco-2 Cells

Evaluation of the Availability and Antioxidant Capacity of Maillard Compounds Present in Bread Crust: Studies in Caco-2 Cells

Bread crust is one of the major contributors to the intake of Maillard reaction products (MRP). MRP improve the organoleptic properties of foods and can provide biological actions such as antioxidant properties. The transport and availability of Amadori compounds (measured as furosine) and hydroxyme...

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Bibliographic Details
Main Authors: Silvia Pastoriza de la Cueva, Isabel Seiquer, Marta Mesías, José Ángel Rufián-Henares, Cristina Delgado-Andrade
Format: Article
Language:English
Published: MDPI AG 2017-01-01
Series:Foods
Subjects:
Amadori compounds
hydroxymethylfurfural
bread crust
Maillard reaction products (MRP)
Caco-2 cells
availability
reactive oxygen species (ROS)
protective action
Online Access:http://www.mdpi.com/2304-8158/6/1/5

Internet

http://www.mdpi.com/2304-8158/6/1/5

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