https://scholars.lib.ntu.edu.tw/handle/123456789/629947
標題: | Inhibitory effects of rooibos (Aspalathus linearis) against reactive carbonyl species and advanced glycation end product formation in a glucose-bovine serum albumin model and cookies | 作者: | Chen, Yen-Tung Lin, You-Yu MIN-HSIUNG PAN Ho, Chi-Tang Hung, Wei-Lun |
關鍵字: | Advanced glycation end products; Aspalathin (PubChem CID: 11282394); Cookies; Herbal tea; Isoorientin (PubChem CID: 114776); Isovitexin (PubChem CID: 162350); Methylglyoxal; Methylglyoxal (PubChem CID: 880); Nε-(carboxymethyl)lysine (PubChem CID: 123800); Orientin (PubChem CID: 5281675); Reactive carbonyl species; Vitexin (PubChem CID: 5280441) | 公開日期: | 30-十二月-2022 | 出版社: | ELSEVIER | 卷: | 16 | 來源出版物: | Food chemistry: X | 摘要: | In thermally processed foods, several heat-induced toxicants are potentially formed due to the Maillard reaction, such as α-dicarbonyls and advanced glycation end products (AGEs). In the present work, we found that the methylglyoxal (MGO)-trapping and antiglycative activities of the herbal tea samples correlated strongly with their total phenolic and flavonoid contents. Among the tested herbal tea samples, rooibos exhibited the strongest MGO-trapping and antiglycative activities against AGEs formation. Aspalathin, orientin and isoorientin were further identified as the major bioactive compounds of rooibos that scavenged MGO to form the corresponding mono-MGO adducts. Moreover, the contents of dicarbonyls and AGEs in the cookie were remarkably reduced by fortification with rooibos. Altogether, our current findings suggested that rooibos might serve as a functional ingredient to reduce intake of dietary reactive carbonyl species (RCS) and AGEs from thermally processed foods, especially bakery products. |
URI: | https://scholars.lib.ntu.edu.tw/handle/123456789/629947 | ISSN: | 2590-1575 | DOI: | 10.1016/j.fochx.2022.100515 |
顯示於: | 食品科技研究所 |
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