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Physiological relevance of dietary melanoidins.
MedLine Citation:
PMID:  20949365     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
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. Melanoidins contribute to the sensorial properties, modulating texture and flavour of foods. Growing evidence also suggests that melanoidins have health beneficial properties, such as chemopreventive, antioxidant and antimicrobial activities, and the ability to chelate different minerals. In the gastrointestinal tract, melanoidins behave not only as antioxidants, but also as dietary fibre by promoting the growth of bifidobacteria. This array of biological activities suggests the need for analytical techniques to identify the melanoidin structures and to control their formation during thermal food processing.
Authors:
Francisco J Morales; Veronika Somoza; Vincenzo Fogliano
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Publication Detail:
Type:  Journal Article     Date:  2010-10-15
Journal Detail:
Title:  Amino acids     Volume:  42     ISSN:  1438-2199     ISO Abbreviation:  Amino Acids     Publication Date:  2012 Apr 
Date Detail:
Created Date:  2012-03-07     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  9200312     Medline TA:  Amino Acids     Country:  Austria    
Other Details:
Languages:  eng     Pagination:  1097-109     Citation Subset:  IM    
Affiliation:
Instituto de Ciencia y Tecnología de los Alimentos y Nutrición, Consejo Superior de Investigaciones Científicas, José Antonio Novais 10, 28040, Madrid, Spain.
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