Chen, Yen-TungYen-TungChenLin, You-YuYou-YuLinMIN-HSIUNG PANHo, Chi-TangChi-TangHoHung, Wei-LunWei-LunHung2023-03-312023-03-312022-12-302590-1575https://scholars.lib.ntu.edu.tw/handle/123456789/629947In 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.enAdvanced 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)[SDGs]SDG3journal article10.1016/j.fochx.2022.100515365190922-s2.0-85142682955WOS:000892561200003https://api.elsevier.com/content/abstract/scopus_id/85142682955