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Effects of certain phenolic acids on advanced glycation end products formation in glucose-lysine Maillard reaction models

Mengyao Jin Zize Liang He Li Dan Li Jiahao Ji Lin Kong Ziqing Zhao Ruijie Wu

Food Science and Human Wellness2025，Vol.14Issue(12)：P.4806-4819,14.

Food Science and Human Wellness2025，Vol.14Issue(12)：P.4806-4819,14.DOI:10.26599/FSHW.2024.9250280

Effects of certain phenolic acids on advanced glycation end products formation in glucose-lysine Maillard reaction models

Mengyao Jin ¹Zize Liang ¹He Li ¹Dan Li ¹Jiahao Ji ¹Lin Kong ¹Ziqing Zhao ²Ruijie Wu²

作者信息

1. School of Chemistry and Chemical Engineering,North University of China,Taiyuan 030051,China
2. Shanxi Jinshuo Biomedical Technology Co.,Ltd.,Jinzhong 030600,China
折叠

摘要

关键词

Phenolic acids/Advanced glycation end products/Antioxidant activity/Inhibitory effects/1,2-Dicarbonyl compounds/Trapping ability

分类

轻工纺织

引用本文复制引用

Mengyao Jin,Zize Liang,He Li,Dan Li,Jiahao Ji,Lin Kong,Ziqing Zhao,Ruijie Wu..Effects of certain phenolic acids on advanced glycation end products formation in glucose-lysine Maillard reaction models[J].Food Science and Human Wellness,2025,14(12):P.4806-4819,14.

基金项目

supported by the National Natural Science Foundation of China(32472468 and 32001817) （32472468 and 32001817）

the Fundamental Research Program of Shanxi Province(202303021221123) （202303021221123）

the Youth Project of the Shanxi Fundamental Research Program(202203021222032) （202203021222032）

theStart-up Funds forScientific Research atNorth University of China(304-1101285714). （304-1101285714）

Food Science and Human Wellness

ISSN：2097-0765

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