Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Zeping Shao"'
Publikováno v:
Food Science and Human Wellness, Vol 11, Iss 1, Pp 11-21 (2022)
The metabolic syndrome (MS) has become one of the main problems in public health. Tea polyphenols (TPs), the main bioactive components of tea, has been claimed to have the potential to regulate metabolism and effectively prevent or mitigate the MS. H
Externí odkaz:
https://doaj.org/article/aed8c76868b8402c92561241d7e7b46f
Publikováno v:
Food Science and Human Wellness, Vol 11, Iss 1, Pp 11-21 (2022)
The metabolic syndrome (MS) has become one of the main problems in public health. Tea polyphenols (TPs), the main bioactive components of tea, has been claimed to have the potential to regulate metabolism and effectively prevent or mitigate the MS. H
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f7dfc586bbaba18faaf729c796e25bc5
http://www.sciencedirect.com/science/article/pii/S2213453021000689
http://www.sciencedirect.com/science/article/pii/S2213453021000689
Publikováno v:
Molecules, Vol 24, Iss 20, p 3734 (2019)
Acrylamide and 5-hydroxymethyl-2-furfural (5-HMF) are two of the most abundant compounds generated during thermal processing. A simple method for the simultaneous quantitation of acrylamide and 5-HMF was developed and successfully applied in thermall
Externí odkaz:
https://doaj.org/article/63c9059aeb6f43649d77a333f7937851
Publikováno v:
Journal of Food Science. 83:294-299
Creatinine was found to not only act as a precursor of 2‐amino‐1‐methyl‐6‐phenylimidazo [4,5‐b]pyridine (PhIP) formation but also inhibit PhIP formation in a creatinine/phenylalanine model system. The dual mechanistic effects of creatinin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a1384d9f18719a6f321e3b3c91c17622
https://doi.org/10.1111/1750-3841.14035
https://doi.org/10.1111/1750-3841.14035
Autor:
Jun Guo, Xiuli Zhao, Shuo Wang, Yan Zhang, Yongxi Lin, Xiaofei Zhou, Zeping Shao, Jingting Guo
Publikováno v:
Food and Chemical Toxicology. 153:112249
Heterocyclic amines (HCAs) are a group of mutagenic compounds produced during thermal processing of protein-rich foods. One of the most abundant HCAs, 2-amino-1-methyl-6-phenylimidazo[4,5-b] pyridine (PhIP) has potential carcinogenic and mutagenic ef
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6ffb408bac436af3f9c7f1f617709ee8
https://doi.org/10.1016/j.fct.2021.112249
https://doi.org/10.1016/j.fct.2021.112249
Publikováno v:
Food chemistry. 312
Creatinine, commonly found in muscle tissue, has been demonstrated as an essential precursor of 2-amino-1-methyl-6-phenylimidazo [4, 5-b] pyridine (PhIP) in thermally possessed foods. In this current study, formamide and N-methylformamide were identi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8dbfb95ccc09b4285d100a70d0917077
https://pubmed.ncbi.nlm.nih.gov/31901823
https://pubmed.ncbi.nlm.nih.gov/31901823
Publikováno v:
Journal of Food Science. 81:C1908-C1913
The inhibitory effect of 10 flavonoids on the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in a creatinine–phenylalanine model system was investigated through electronic spin resonance and a quantitative structure–activity
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0f6f8277131c65d91c0a47bad6aa0c11
https://doi.org/10.1111/1750-3841.13381
https://doi.org/10.1111/1750-3841.13381
Publikováno v:
Journal of the Science of Food and Agriculture.
Heterocyclic aromatic amines (HAAs) have been considered as carcinogenic and mutagenic chemicals generated during thermal processing of protein-rich foods that can be inhibited by some flavonoids. Free radical scavenging is a major characteristic of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::19fbaf4785d8d352cbbf62228305600e
https://doi.org/10.1002/jsfa.8785
https://doi.org/10.1002/jsfa.8785
Publikováno v:
Molecules, Vol 24, Iss 20, p 3734 (2019)
Molecules
Volume 24
Issue 20
Molecules
Volume 24
Issue 20
Acrylamide and 5-hydroxymethyl-2-furfural (5-HMF) are two of the most abundant compounds generated during thermal processing. A simple method for the simultaneous quantitation of acrylamide and 5-HMF was developed and successfully applied in thermall
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b3fcd0bb6b1976ef747c6a2e446b4cb1
https://doi.org/10.3390/molecules24203734
https://doi.org/10.3390/molecules24203734
Publikováno v:
Journal of food science. 83(2)
Creatinine was found to not only act as a precursor of 2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine (PhIP) formation but also inhibit PhIP formation in a creatinine/phenylalanine model system. The dual mechanistic effects of creatinine on PhIP fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::b26d5bebcbaf5670d2207928cf17bc4e
https://pubmed.ncbi.nlm.nih.gov/29341141
https://pubmed.ncbi.nlm.nih.gov/29341141