Antioxidative Activity of Amino-carbonyl Reaction Products
نویسندگان
چکیده
منابع مشابه
Antioxidative and Prooxidative Actions of Xylose-Lysine Maillard Reaction Products.
Maillard reaction products were prepared by heating xylose and lysine at pH 9.0 and 100°C for 3 h, and then fractionated by ethyl ether and ethanol into acidic, neutral and basic low-molecular-weight, ethanol-soluble and ethanol-insoluble fractions. The ethanol-soluble and -insoluble fractions were the major fractions of the xylose-lysine Maillard reaction products (XL MRPs), contributing 79.5%...
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The Shroud of Turin is a large piece of linen that shows the faint image of a man on its surface: it has been claimed to be the shroud of Jesus. Here we report evidences that colour can be produced by reactions between reducing sugars, left on the cloth by the manufacturing procedure, and amines deriving from the decomposition of a corpse. Treatment of a cloth prepared according to the ancient ...
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Antioxidants are vital substances which possess the ability to protect the body from damage caused by free radical-induced oxidative stress. A variety of free radical scavenging antioxidants exist within the body which many of them are derived from dietary sources like fruits, vegetables and teas. This article describes a test method for screening the antioxidant activity of 60 Iranian plant...
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ژورنال
عنوان ژورنال: Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
سال: 1973
ISSN: 0015-6426,1882-1006
DOI: 10.3358/shokueishi.14.343