Antioxidant effects of fructosyl arginine, a Maillard reaction product in aged garlic extract.

@article{Ide1999AntioxidantEO,
  title={Antioxidant effects of fructosyl arginine, a Maillard reaction product in aged garlic extract.},
  author={Nagatoshi Ide and Benjamin H. S. Lau and Kenjiro Ryu and Hiromichi Matsuura and Yoichi Itakura},
  journal={The Journal of nutritional biochemistry},
  year={1999},
  volume={10 6},
  pages={372-6}
}
The amino-carbonyl (Maillard) reaction of amino acids with sugars is a nonenzymatic browning reaction that takes place during the processing, cooking, and storage of foods. Maillard reaction products (MRPs) have been shown to possess interesting chemical and biological properties including antimutagenic and antioxidant activity. In this study, we determined the antioxidant effects of fructosyl arginine (Fru-Arg), a MRP in aged garlic extract. Low density lipoprotein (LDL) was incubated with Cu… CONTINUE READING
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