Catechins in green tea powder (matcha) are heat-stable scavengers of acrolein, a lipid peroxide-derived reactive carbonyl species

Effects of epigallocatechin gallate, epigallocatechin and epicatechin gallate on the chemical and cell-based antioxidant activity, sensory properties, and cytotoxicity of a catechin-free model beverage

(2020) Yong-Quan Xu et al.   FOOD CHEMISTRY

Mechanisms behind the atherothrombotic effects of acrolein, a review

(2019) Mohammad Reza Zirak et al.   FOOD AND CHEMICAL TOXICOLOGY

Scavenging of Acrolein by Food-Grade Antioxidant Propyl Gallate in a Model Reaction System and Cakes

(2019) Jiaqi Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Reactive Carbonyl Species: A Missing Link in ROS Signaling

(2019) Mano et al.   Plants-Basel

Translating In Vitro Acrolein‐Trapping Capacities of Tea Polyphenol and Soy Genistein to In Vivo Situation is Mediated by the Bioavailability and Biotransformation of Individual Polyphenols

(2019) Qiju Huang et al.   MOLECULAR NUTRITION & FOOD RESEARCH

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

Cascade Reaction in Human Live Tissue Allows Clinically Applicable Diagnosis of Breast Cancer Morphology

(2018) Tomonori Tanei et al.   Advanced Science

Microbiota facilitates the formation of the aminated metabolite of green tea polyphenol (-)-epigallocatechin-3-gallate which trap deleterious reactive endogenous metabolites

(2018) Shuwei Zhang et al.   FREE RADICAL BIOLOGY AND MEDICINE

Effect of green tea powder on the quality attributes and antioxidant activity of whole-wheat flour pan bread

(2017) Jingming Ning et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A gradient based facile HPLC method for simultaneous estimation of antioxidants extracted from tea powder

(2016) Shankara H. Nanjegowda et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

A carnosine intervention study in overweight human volunteers: bioavailability and reactive carbonyl species sequestering effect

(2016) Luca Regazzoni et al.   Scientific Reports

Scavenging of Toxic Acrolein by Resveratrol and Hesperetin and Identification of Adducts

(2015) Weixin Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

1H Nuclear Magnetic Resonance monitoring of the degradation of margarines of varied compositions when heated to high temperature

(2014) María L. Ibargoitia et al.   FOOD CHEMISTRY

Aldehydes contained in edible oils of a very different nature after prolonged heating at frying temperature: Presence of toxic oxygenated α,β unsaturated aldehydes

(2011) Maria D. Guillén et al.   FOOD CHEMISTRY

Acrolein scavengers: Reactivity, mechanism and impact on health

(2011) Qin Zhu et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Edaravone Inhibits Protein Carbonylation by a Direct Carbonyl-Scavenging Mechanism: Focus on Reactivity, Selectivity, and Reaction Mechanisms

(2009) Giancarlo Aldini et al.   ANTIOXIDANTS & REDOX SIGNALING

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

Quality and antioxidant property of green tea sponge cake

(2009) Tsong-Ming Lu et al.   FOOD CHEMISTRY

Quenching of α,β-unsaturated aldehydes by green tea polyphenols: HPLC–ESI–MS/MS studies

(2008) Giangiacomo Beretta et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS