Management of Maillard reaction-derived reactive carbonyl species and advanced glycation end products by tea and tea polyphenols
Tea as the most consumed beverage in the world has received enormous attention for its promoting health benefits. The deleterious effect of α-dicarbonyls and AGEs formed in Maillard reaction is also a long-term challenge. The connection between the two topics was the main aim of this review, to addr...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Tsinghua University Press
2022-05-01
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| Series: | Food Science and Human Wellness |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453021001403 |