The potential impact of Maillard reaction products against low density Lipoprotein Oxidation in vitro [electronic resource].

Includes references.

Maillard reaction products (MRPs) are formed during processing by the reaction of reducing sugars with amino acids. Oxidation of low density lipoproteins (LDL) is a crucial step in the development of atherosclerotic lesions.The protective role of several components in plant foods, mostly polyphenolic compounds, against LDL oxidation in vitro and in vivo is well established and increased consumption of plant food was therefore, related to a reduced risk of heart disease. During food processing, antioxidative activity of food is liable to changes, for example by the degradation of flavanoids. In this study, we have investigated the potential of MRPs to contribute to the overall antioxidative capacity of food to prevent LDL oxidation in vitro. Several amino acids were heated with glucose under different reaction conditions.

Summary in Arabic.

1