Effects of L-cysteine and N-acetyl-L-cysteine on 4-hydroxy-2, 5-dimethyl-3(2H)-furanone (furaneol), 5-(hydroxymethyl)furfural, and 5-methylfurfural formation and browning in buffer solutions containing either rhamnose or glucose and arginine.

@article{HalevaToledo1999EffectsOL,
  title={Effects of L-cysteine and N-acetyl-L-cysteine on 4-hydroxy-2, 5-dimethyl-3(2H)-furanone (furaneol), 5-(hydroxymethyl)furfural, and 5-methylfurfural formation and browning in buffer solutions containing either rhamnose or glucose and arginine.},
  author={Einat Haleva-Toledo and M Naim and Uri Zehavi and Russell Rouseff},
  journal={Journal of agricultural and food chemistry},
  year={1999},
  volume={47 10},
  pages={
          4140-5
        }
}
Solutions of L-cysteine (Cys) and N-acetyl-L-cysteine (AcCys), containing glucose or rhamnose, with or without arginine, were buffered to pH 3, 5, and 7 and incubated at 70 degrees C for 48 h. Cys and AcCys inhibited the formation of (hydroxymethyl)furfural (HMF) from glucose and methylfurfural (MF) from rhamnose under acidic conditions. AcCys inhibited the accumulation of 4-hydroxy-2, 5-dimethyl- 3(2H)-furanone (DMHF, Furaneol) from rhamnose, but Cys, under our experimental conditions… Expand
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  • Chemistry, Medicine
  • Advances in experimental medicine and biology
  • 2005
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The evaluation of biological activities of Maillard products and of other biologically active food ingredients suggests that they could both enhance and/or ameliorate acrylamide toxicity, especially carcinogenicity, but less so neurological or reproductive manifestations. Expand
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