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- Publisher Website: 10.1021/jf4045827
- Scopus: eid_2-s2.0-84894488509
- PMID: 24471469
- WOS: WOS:000331779400027
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Article: Antioxidant and antiglycation activity of selected dietary polyphenols in a cookie model
Title | Antioxidant and antiglycation activity of selected dietary polyphenols in a cookie model |
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Authors | |
Keywords | Advanced glycation endproducts Antioxidant capacity Dietary polyphenol Reactive carbonyls |
Issue Date | 2014 |
Publisher | American Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcau |
Citation | Journal of Agricultural and Food Chemistry, 2014, v. 62 n. 7, p. 1643-1648 How to Cite? |
Abstract | Dietary polyphenols have been proposed to be promising functional food additives for their potent antioxidant capacity and other health-beneficial bioactivities. The current study prepared cookies fortified with five selected dietary polyphenols (naringenin, quercetin, epicatechin, chlorogenic acid, and rosmarinic acid). Results indicated that the enhancement of the antioxidant capacity was not as obvious as expected because the phenolics' antioxidant activity was seriously lowered by the baking process due to thermal degradation and transformation. Meanwhile, the tested polyphenols, especially quercetin, showed inhibition against formation of both reactive carbonyl species and total fluorescent advanced glycation endproducts (AGEs). Polyphenol fortification could also induce colorimetric changes and alterations in selected quality attributes. Overall, the findings support dietary polyphenols as functional food ingredients in the purpose of health benefits associated with a higher intake of antioxidants and a lower load of reactive carbonyls and AGEs. The polyphenols' stability and reactivity during thermal processing should be an important consideration. |
Persistent Identifier | http://hdl.handle.net/10722/204794 |
ISSN | 2023 Impact Factor: 5.7 2023 SCImago Journal Rankings: 1.114 |
ISI Accession Number ID |
DC Field | Value | Language |
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dc.contributor.author | Zhang, X | - |
dc.contributor.author | Chen, F | - |
dc.contributor.author | Wang, M | - |
dc.date.accessioned | 2014-09-20T00:41:40Z | - |
dc.date.available | 2014-09-20T00:41:40Z | - |
dc.date.issued | 2014 | - |
dc.identifier.citation | Journal of Agricultural and Food Chemistry, 2014, v. 62 n. 7, p. 1643-1648 | - |
dc.identifier.issn | 0021-8561 | - |
dc.identifier.uri | http://hdl.handle.net/10722/204794 | - |
dc.description.abstract | Dietary polyphenols have been proposed to be promising functional food additives for their potent antioxidant capacity and other health-beneficial bioactivities. The current study prepared cookies fortified with five selected dietary polyphenols (naringenin, quercetin, epicatechin, chlorogenic acid, and rosmarinic acid). Results indicated that the enhancement of the antioxidant capacity was not as obvious as expected because the phenolics' antioxidant activity was seriously lowered by the baking process due to thermal degradation and transformation. Meanwhile, the tested polyphenols, especially quercetin, showed inhibition against formation of both reactive carbonyl species and total fluorescent advanced glycation endproducts (AGEs). Polyphenol fortification could also induce colorimetric changes and alterations in selected quality attributes. Overall, the findings support dietary polyphenols as functional food ingredients in the purpose of health benefits associated with a higher intake of antioxidants and a lower load of reactive carbonyls and AGEs. The polyphenols' stability and reactivity during thermal processing should be an important consideration. | - |
dc.language | eng | - |
dc.publisher | American Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcau | - |
dc.relation.ispartof | Journal of Agricultural and Food Chemistry | - |
dc.subject | Advanced glycation endproducts | - |
dc.subject | Antioxidant capacity | - |
dc.subject | Dietary polyphenol | - |
dc.subject | Reactive carbonyls | - |
dc.title | Antioxidant and antiglycation activity of selected dietary polyphenols in a cookie model | - |
dc.type | Article | - |
dc.identifier.email | Wang, M: mfwang@hku.hk | - |
dc.identifier.authority | Wang, M=rp00800 | - |
dc.description.nature | link_to_subscribed_fulltext | - |
dc.identifier.doi | 10.1021/jf4045827 | - |
dc.identifier.pmid | 24471469 | - |
dc.identifier.scopus | eid_2-s2.0-84894488509 | - |
dc.identifier.hkuros | 237306 | - |
dc.identifier.volume | 62 | - |
dc.identifier.issue | 7 | - |
dc.identifier.spage | 1643 | - |
dc.identifier.epage | 1648 | - |
dc.identifier.isi | WOS:000331779400027 | - |
dc.publisher.place | United States | - |
dc.identifier.issnl | 0021-8561 | - |