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Título

Effect of Inhibitor Compounds on Nε-(Carboxymethyl)lysine (CML) and Nε-(Carboxyethyl)lysine (CEL) Formation in Model Foods

AutorSrey, Chou; Castillo, M. Dolores del
Palabras claveAdvanced glycation endproducts (AGEs)
Advanced lipoxidation endproducts (ALEs)
Nε-(carboxymethyl)lysine (CML)
Nε-(carboxyethyl)lysine (CEL)
AGE/ALE inhibitors
Fecha de publicación2010
EditorAmerican Chemical Society
CitaciónJournal of Agricultural and Food Chemistry 58(22): 12036-12041 (2010)
ResumenThe possible adverse effects on health of diet-derived advanced glycation endproducts (AGEs) and advanced lipoxidation endproducts (ALEs) is of current interest. This study had the objective of determining the effects of the addition of AGE/ALE inhibitors and different types of sugar and cooking oil on Nε-(carboxymethyl)lysine (CML) and Nε-(carboxyethyl)lysine (CEL) formation in model foods (sponge cakes). The cake baked using glucose produced the highest level of CML (2.07 ( 0.24 mmol/ mol lysine), whereas the cake baked using fructose produced the highest concentration of CEL (25.1 ( 0.15 mmol/mol lysine). There were no significant differences between CML concentrations formed in the cakes prepared using different types of cooking oil, but significant differences (P < 0.001) were observed between the cakes prepared using different proportions of cooking oil. The cakes containing oil generated greater concentrations of CML than sucrose. R-Tocopherol and rutin did not inhibit CML and CEL formation. In contrast, ferulic acid and thiamin, thiamin monophosphate, and thiamin pyrophosphate reduced CML and CEL formation.
Descripción6 páginas, 5 figuras, 1 tabla.-- et al.
Versión del editorhttp://dx.doi.org/10.1021/jf103353e
URIhttp://hdl.handle.net/10261/50264
DOI10.1021/jf103353e
ISSN0021-8561
E-ISSN1520-5118
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