Physiological relevance of dietary melanoidins

@article{Morales2010PhysiologicalRO,
  title={Physiological relevance of dietary melanoidins},
  author={Francisco J Morales and Veronika Somoza and Vincenzo Fogliano},
  journal={Amino Acids},
  year={2010},
  volume={42},
  pages={1097-1109}
}
Melanoidins are the final products of the Maillard reaction. The main dietary sources of melanoidins are coffee, bread crust, bakery products, black beer and cocoa. Although the chemical structures of melanoidins are widely unknown, data from gravimetric techniques allow to roughly estimate a daily intake in the order of 10 g with a Western diet. Melanoidins contribute to the sensorial properties, modulating texture and flavour of foods. Growing evidence also suggests that melanoidins have… CONTINUE READING

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