Melanoidins from Coffee and Lipid Peroxidation [PDF]
, 2014 Dietary lipid oxidation products are thought to be an important risk factor in the development of cardiovascular diseases. Lipid oxidation products may already be present in oxidized food, and they may be generated during digestion of highly oxidizable food such as meat.
Davide Tagliazucchi
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Apricot melanoidins prevent oxidative endothelial cell death by counteracting mitochondrial oxidation and membrane depolarization. [PDF]
PLoS ONE, 2012 The cardiovascular benefits associated with diets rich in fruit and vegetables are thought to be due to phytochemicals contained in fresh plant material.
Annalisa Cossu +9 more
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Editorial: Food Melanoidins: Chemistry and Nutrition [PDF]
Frontiers in Nutrition, 2022 Fernando M. Nunes +2 more
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Modulatory effects of black jujube melanoidins on gut microbiota and metabolic pathways in high-fat diet-induced obesity. [PDF]
Front NutrChe X +5 more
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Bread crust melanoidins as potential prebiotic ingredients
Molecular Nutrition & Food Research, 2005 Melanoidins are the final products of the Maillard reaction. They are a heterogeneous mixture of compounds characterized by brown color and high molecular weight. The physiological properties of melanoidins have been widely investigated and there is a general consensus on their poor digestibility and bioavailability.
Rose C. Borrelli, Vincenzo Fogliano
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Effect of brewer's spent grain melanoidins on Maillard reaction products during storage of whey protein model systems [PDF]
Current Research in Food ScienceMaillard reaction readily takes place in dairy products because of the association between thermal treatments, extended storage and the matrix composition.
Slim Blidi +7 more
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Water-Soluble Coffee Melanoidins Inhibit Digestive Proteases. [PDF]
J Agric Food ChemCoffee is one of the most popular beverages around the world and its consumption contributes to the daily intake of dietary melanoidins. Despite the emerging physiological role of food melanoidins, their effect on digestive processes has not been studied so far.
Raupbach J, Troise AD, Fogliano V.
europepmc +4 more sources
Barley Melanoidins: Key Dietary Compounds With Potential Health Benefits
Frontiers in Nutrition, 2021 This paper is a review of the potential health benefits of barley melanoidins. Food melanoidins are still rather understudied, despite their potential antioxidant, antimicrobial, and prebiotic properties. Free radicals are villainous substances in humans
Jitendra Kumar Sharma +5 more
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ANTIMICROBIAL ACTIVITY OF MELANOIDINS [PDF]
Journal of Food Quality, 2007 ABSTRACT Melanoidins are high molecular weight compounds formed during the final stage of the Maillard reaction. Melanoidins have been studied in recent years because of their nutritional, biological and health implications, apart from their role on the stability during processing and shelf life of foods.
Rufián Henares, J. A., Morales, F. J.
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Physiological relevance of dietary melanoidins [PDF]
Amino Acids, 2010 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 ...
Morales, Francisco J. +2 more
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