Hegele J, Münch G, Pischetsrieder M (2009)
Publication Type: Journal article
Publication year: 2009
Publisher: Wiley-VCH Verlag
Book Volume: 53
Pages Range: 760-769
The cytotoxic activity of Maillard reaction products and coffee was studied using the 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl-tetrazolium bromide (MTT) assay and the neutral red uptake (NRU) assay. Equimolar mixtures of sugars and lysine were heated at 12°8C and used to stimulate bovine aorta endothelial cells for 24 h. The cytotoxic activity increased with increase in educt concentration and heating time. Mixtures containing ribose were most active, followed by lactose and glucose. Hydrogen peroxide, which was present in the Maillard mixtures in concentrations between 7 and 87 μM, was identified as one of their major cytotoxic components. H
APA:
Hegele, J., Münch, G., & Pischetsrieder, M. (2009). Identification of hydrogen peroxide as a major cytotoxic component in Maillard reaction mixtures and coffee. Molecular Nutrition & Food Research, 53, 760-769. https://doi.org/10.1002/mnfr.200800221
MLA:
Hegele, Jörg, Gerald Münch, and Monika Pischetsrieder. "Identification of hydrogen peroxide as a major cytotoxic component in Maillard reaction mixtures and coffee." Molecular Nutrition & Food Research 53 (2009): 760-769.
BibTeX: Download