Green Tea Extract Decreases Arg-Derived Advanced Glycation Endproducts but Not Lys-Derived AGEs in UHT Milk during 1-Year Storage.

@article{Poojary2020GreenTE,
  title={Green Tea Extract Decreases Arg-Derived Advanced Glycation Endproducts but Not Lys-Derived AGEs in UHT Milk during 1-Year Storage.},
  author={Mahesha M. Poojary and Wei Zhang and Sarah Bisgaard Olesen and Valentin Maximilian Rauh and Marianne N. Lund},
  journal={Journal of agricultural and food chemistry},
  year={2020}
}
Epigallocatechin gallate (EGCG)-enriched green tea extract (GTE) was added to lactose-reduced UHT-treated milk to evaluate its role in perturbing the Maillard reaction and the formation of advanced glycation endproducts (AGEs) during 1-year storage. The UHT processing caused epimerization of EGCG into gallocatechin gallate (GCG). For milk samples with added 0.1% w/v GTE, a EGCG/GCG loss of 26% was found soon after the UHT treatment and the loss increased to 64% after the 1-year of storage. LC… Expand
2 Citations
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