Reactions of plant polyphenols in foods: Impact of molecular structure

Engineering polyphenols with biological functions via polyphenol-protein interactions as additives for functional foods

(2021) Yuting Li et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Mulberry anthocyanins exert anti-AGEs effects by selectively trapping glyoxal and structural-dependently blocking the lysyl residues of β-lactoglobulins

(2020) Ibrahim Khalifa et al.   BIOORGANIC CHEMISTRY

The effect of molecular structure of polyphenols on the kinetics of the trapping reactions with methylglyoxal

(2020) Hongkai Zhu et al.   FOOD CHEMISTRY

Quantitation of Protein Cysteine–Phenol Adducts in Minced Beef Containing 4-Methyl Catechol

(2020) Siti Suriani Arsad et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Covalent Protein-Polyphenol Bonding as Initial Steps of Haze Formation in Beer

(2020) Sisse Jongberg et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Molecular Characterization of White Wines Antioxidant Metabolome by Ultra High Performance Liquid Chromatography High-Resolution Mass Spectrometry

(2020) Remy Romanet et al.   Antioxidants

Trapping of Carbonyl Compounds by Epicatechin: Reaction Kinetics and Identification of Epicatechin Adducts in Stored UHT Milk

(2020) Hongkai Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Covalent modification of food proteins by plant-based ingredients (polyphenols and organosulphur compounds): A commonplace reaction with novel utilization potential

(2020) Julia K. Keppler et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Investigation of the methylglyoxal scavenging kinetics of different food matrices under simulated intestinal conditions

(2020) Ezgi Doğan Cömert et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Combination of light and oxygen accelerates formation of covalent protein-polyphenol bonding during chill storage of meat added 4-methyl catechol

(2020) Mohd Asraf Mohd Zainudin et al.   FOOD CHEMISTRY

Green Tea Extract Decreases Arg-Derived Advanced Glycation Endproducts but Not Lys-Derived AGEs in UHT Milk during 1-Year Storage

(2020) Mahesha M. Poojary et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of Carbonyl–Phenol Adducts Produced by Food Phenolic Trapping of 4-Hydroxy-2-hexenal and 4-Hydroxy-2-nonenal

(2019) Francisco J. Hidalgo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Formation of α-Dicarbonyls From Dairy Related Carbohydrates with and without Nα-Acetyl-L-Lysine During Incubation at 40 °C and 50 °C

(2019) Wei Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Positive and negative effects of polyphenol incorporation in baked foods

(2019) Juanying Ou et al.   FOOD CHEMISTRY

Kinetic evaluation of the reaction between methylglyoxal and certain scavenging compounds and determination of their in vitro dicarbonyl scavenging activity

(2019) Ezgi Doğan Cömert et al.   FOOD RESEARCH INTERNATIONAL

Effect of green tea catechins on physical stability and sensory quality of lactose-reduced UHT milk during storage for one year

(2019) Therese Jansson et al.   INTERNATIONAL DAIRY JOURNAL

Effect of pH on the reaction between naringenin and methylglyoxal: A kinetic study

(2019) Hongkai Zhu et al.   FOOD CHEMISTRY

Quality Criteria for Studies on Dietary Glycation Compounds and Human Health

(2019) Michael Hellwig et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Cysteine’s effects on chlorogenic acid quinone induced greening and browning: Mechanism and effect on antioxidant reducing capacity

(2019) Yundi Liang et al.   FOOD CHEMISTRY

The Bioavailability, Transport, and Bioactivity of Dietary Flavonoids: A Review from a Historical Perspective

(2018) Gary Williamson et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Kinetic investigation of the trapping of N ε -(carboxymethyl)lysine by 4-methylbenzoquinone: A new mechanism to control N ε -(carboxymethyl)lysine levels in foods

(2018) Yuting Li et al.   FOOD CHEMISTRY

Phenolic trapping of lipid oxidation products 4-oxo-2-alkenals

(2018) Francisco J. Hidalgo et al.   FOOD CHEMISTRY

Reduction of N ε -(carboxymethyl) lysine by (−)-epicatechin and (−)-epigallocatechin gallate: The involvement of a possible trapping mechanism by catechin quinones

(2018) Yuting Li et al.   FOOD CHEMISTRY

Carbonyl–Phenol Adducts: An Alternative Sink for Reactive and Potentially Toxic Lipid Oxidation Products

(2018) Rosario Zamora et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Food-derived 1,2-dicarbonyl compounds and their role in diseases

(2018) Michael Hellwig et al.   SEMINARS IN CANCER BIOLOGY

Effect of Covalent Interaction with Chlorogenic Acid on the Allergenic Capacity of Ovalbumin

(2018) Yuqin Lu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Tracing oxidation reaction pathways in wine using 13C isotopolog patterns and a putative compound database

(2018) Lingjun Ma et al.   ANALYTICA CHIMICA ACTA

Epicatechin Adducting with 5-Hydroxymethylfurfural as an Inhibitory Mechanism against Acrylamide Formation in Maillard Reactions

(2018) Yajing Qi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Lactobacillus casei expressing methylglyoxal synthase causes browning and heterocyclic amine formation in Parmesan cheese extract

(2018) N.N. Gandhi et al.   JOURNAL OF DAIRY SCIENCE

Protective effect of phenolic compounds on carbonyl-amine reactions produced by lipid-derived reactive carbonyls

(2017) Francisco J. Hidalgo et al.   FOOD CHEMISTRY

Comparison of binding interaction between β-lactoglobulin and three common polyphenols using multi-spectroscopy and modeling methods

(2017) Jingjing Jia et al.   FOOD CHEMISTRY

Influence of RosA-protein adducts formation on myofibrillar protein gelation properties under oxidative stress

(2017) Chang-bo Tang et al.   FOOD HYDROCOLLOIDS

Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT Milk

(2017) Therese Jansson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Model Studies on the Effect of Aldehyde Structure on Their Selective Trapping by Phenolic Compounds

(2017) Francisco J. Hidalgo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms

(2017) Marianne N. Lund et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Lipidomic analysis for carbonyl species derived from fish oil using liquid chromatography–tandem mass spectrometry

(2017) Joon Hyuk Suh et al.   TALANTA

Protein-bound Vaccinium fruit polyphenols decrease IgE binding to peanut allergens and RBL-2H3 mast cell degranulation in vitro

(2017) Nathalie J. Plundrich et al.   Food & Function

Mitigation of ovalbumin glycation in vitro by its treatment with green tea polyphenols

(2016) Ezgi Doğan Cömert et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Quinone-induced protein modifications: Kinetic preference for reaction of 1,2-benzoquinones with thiol groups in proteins

(2016) Yuting Li et al.   FREE RADICAL BIOLOGY AND MEDICINE

Toxicologically Relevant Aldehydes Produced during the Frying Process Are Trapped by Food Phenolics

(2016) Rosario Zamora et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification of Rosmarinic Acid-Adducted Sites in Meat Proteins in a Gel Model under Oxidative Stress by Triple TOF MS/MS

(2016) Chang-bo Tang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evidence for the Formation of Benzacridine Derivatives in Alkaline-Treated Sunflower Meal and Model Solutions

(2016) Verena Bongartz et al.   MOLECULES

The triple defensive barrier of phenolic compounds against the lipid oxidation-induced damage in food products

(2016) Rosario Zamora et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Interaction of β-lactoglobulin with (−)-epigallocatechin-3-gallate under different processing conditions of pH and temperature by the fluorescence quenching method

(2015) Zhiyong He et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein

(2015) Yungang Cao et al.   FOOD CHEMISTRY

Green tea extract impairs meat emulsion properties by disturbing protein disulfide cross-linking

(2015) Sisse Jongberg et al.   MEAT SCIENCE

Effect of Olive Mill Wastewater Phenol Compounds on Reactive Carbonyl Species and Maillard Reaction End-Products in Ultrahigh-Temperature-Treated Milk

(2014) Antonio Dario Troise et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Interaction of Flavanols with Amino Acids: Postoxidative Reactivity of the B-Ring of Catechin with Glycine

(2014) Paula Vanessa Guerra et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Essential Structural Requirements and Additive Effects for Flavonoids to Scavenge Methylglyoxal

(2014) Xi Shao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Novel Strategy To Create Hypoallergenic Peanut Protein–Polyphenol Edible Matrices for Oral Immunotherapy

(2014) Nathalie J. Plundrich et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of Hydrophobic and Ionic Interactions on Glycation of Casein during Maillard Reaction

(2014) H. Gül Akıllıoğlu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Interactions of Polyphenols with Plasma Proteins: Insights from Analytical Techniques

(2013) Seetharamappa Jaldappagari et al.   CURRENT DRUG METABOLISM

Epicatechin and epigallocatechin gallate inhibit formation of intermediary radicals during heating of lysine and glucose

(2013) J. Yin et al.   FOOD CHEMISTRY

Milk Whey Protein Modification by Coffee-Specific Phenolics: Effect on Structural and Functional Properties

(2013) Mostafa Ali et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Cold storage of blueberry (Vaccinium spp.) fruits and juice: Anthocyanin stability and antioxidant activity

(2013) Priscilla M. Reque et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Dietary (Poly)phenolics in Human Health: Structures, Bioavailability, and Evidence of Protective Effects Against Chronic Diseases

(2012) Daniele Del Rio et al.   ANTIOXIDANTS & REDOX SIGNALING

Analysis of tryptophan oxidation by fluorescence spectroscopy: Effect of metal-catalyzed oxidation and selected phenolic compounds

(2012) Mariana Utrera et al.   FOOD CHEMISTRY

A Method To Quantify Quinone Reaction Rates with Wine Relevant Nucleophiles: A Key to the Understanding of Oxidative Loss of Varietal Thiols

(2012) Maria Nikolantonaki et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork

(2012) Sisse Jongberg et al.   MEAT SCIENCE

A Review of Dietary Polyphenol-Plasma Protein Interactions: Characterization, Influence on the Bioactivity, and Structure-Affinity Relationship

(2011) Jianbo Xiao et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Interactions between Polyphenols and Macromolecules: Quantification Methods and Mechanisms

(2011) C. Le Bourvellec et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Milk β-lactoglobulin complexes with tea polyphenols

(2011) C.D. Kanakis et al.   FOOD CHEMISTRY

4-Methylcatechol Inhibits Protein Oxidation in Meat but Not Disulfide Formation

(2011) Sisse Jongberg et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Thiol–Quinone Adduct Formation in Myofibrillar Proteins Detected by LC-MS

(2011) Sisse Jongberg et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Efficiency of Trapping Methylglyoxal by Phenols and Phenolic Acids

(2011) Chih-Yu Lo et al.   JOURNAL OF FOOD SCIENCE

Interaction of milk α- and β-caseins with tea polyphenols

(2010) Imed Hasni et al.   FOOD CHEMISTRY

Stilbene Glucoside from Polygonum multiflorum Thunb.: A Novel Natural Inhibitor of Advanced Glycation End Product Formation by Trapping of Methylglyoxal

(2010) Lishuang Lv et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

3-Deoxygalactosone, a “New” 1,2-Dicarbonyl Compound in Milk Products

(2010) Michael Hellwig et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Natural Polyphenols as Direct Trapping Agents of Lipid Peroxidation-Derived Acrolein and 4-Hydroxy-trans-2-nonenal

(2009) Qin Zhu et al.   CHEMICAL RESEARCH IN TOXICOLOGY

Inhibition of mutagenic PhIP formation by epigallocatechin gallateviascavenging of phenylacetaldehyde

(2009) Ka-Wing Cheng et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Dietary phenolics: chemistry, bioavailability and effects on health

(2009) Alan Crozier et al.   NATURAL PRODUCT REPORTS

Apple Polyphenols, Phloretin and Phloridzin: New Trapping Agents of Reactive Dicarbonyl Species

(2008) Xi Shao et al.   CHEMICAL RESEARCH IN TOXICOLOGY

Trapping of Phenylacetaldehyde as a Key Mechanism Responsible for Naringenin’s Inhibitory Activity in Mutagenic 2-Amino-1-methyl-6-phenylimidazo [4,5-b]Pyridine Formation

(2008) Ka-Wing Cheng et al.   CHEMICAL RESEARCH IN TOXICOLOGY

Reaction Kinetics of Degradation and Epimerization of Epigallocatechin Gallate (EGCG) in Aqueous System over a Wide Temperature Range

(2008) Rong Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Covalent interactions between amino acid side chains and oxidation products of caffeoylquinic acid (chlorogenic acid)

(2008) Stéphanie VE Prigent et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE