Dual effects of cardamonin/alpinetin and their acrolein adducts on scavenging acrolein and the anti-bacterial activity from


Journal

Food & function
ISSN: 2042-650X
Titre abrégé: Food Funct
Pays: England
ID NLM: 101549033

Informations de publication

Date de publication:
04 Jul 2022
Historique:
pubmed: 14 6 2022
medline: 7 7 2022
entrez: 13 6 2022
Statut: epublish

Résumé

Acrolein (ACR) is frequently produced by the thermal degradation of carbohydrates and amino acids and lipid peroxidation in the thermal processing of food. Long-term exposure to ACR can cause various chronic diseases. Here, we screened two high-temperature-resistant ACR inhibitors, cardamonin (CAR) and alpinetin (ALP), which can interconvert without any loss at 100 °C, and were obtained from

Identifiants

pubmed: 35697027
doi: 10.1039/d2fo00100d
doi:

Substances chimiques

Chalcones 0
Flavanones 0
alpinetin 0
Acrolein 7864XYD3JJ
cardamonin H8KP1OJ8JX

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

7088-7097

Auteurs

Yang Lu (Y)

Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2 Xuelin Road, Nanjing, Jiangsu 210023, People's Republic of China. lishuanglv@126.com.

Juan Liu (J)

Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2 Xuelin Road, Nanjing, Jiangsu 210023, People's Republic of China. lishuanglv@126.com.

Jiaqi Tong (J)

Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2 Xuelin Road, Nanjing, Jiangsu 210023, People's Republic of China. lishuanglv@126.com.

Chenxiao Zhang (C)

Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2 Xuelin Road, Nanjing, Jiangsu 210023, People's Republic of China. lishuanglv@126.com.

Yi Duan (Y)

Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2 Xuelin Road, Nanjing, Jiangsu 210023, People's Republic of China. lishuanglv@126.com.

Xiaoli Song (X)

Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2 Xuelin Road, Nanjing, Jiangsu 210023, People's Republic of China. lishuanglv@126.com.

Yongling Lu (Y)

Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2 Xuelin Road, Nanjing, Jiangsu 210023, People's Republic of China. lishuanglv@126.com.

Lishuang Lv (L)

Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2 Xuelin Road, Nanjing, Jiangsu 210023, People's Republic of China. lishuanglv@126.com.

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Classifications MeSH