Advanced Glycation End Products (AGEs) have been associated as a possible <span>cause in inflammation-mediated chronic diseases such as diabetes, Alzhei</span>mer’s and cardiovascular disorders. Thus, inh...Advanced Glycation End Products (AGEs) have been associated as a possible <span>cause in inflammation-mediated chronic diseases such as diabetes, Alzhei</span>mer’s and cardiovascular disorders. Thus, inhibition of AGE formation repre<span>sents a prospective therapeutic target for the prevention and treatment of</span> these complications. This study investigated the individual and combined effect</span><span style="font-size:10.0pt;font-family:"">s</span><span style="font-size:10.0pt;font-family:""> of dietary ingredients, spices, on lowering AGEs formation in meat pat<span>ties. In the study, Carboxymethyllysine (CML), a well-investigated AGE is</span> used as a marker for AGEs and malondialdehyde (MDA) as an indicator for <span>lipid peroxidation. Nine spices were selected based on their ability to inhibit </span>the formation of AGEs at different stages of Maillard reactions. Individually, all the 9 selected spices significantly inhibited the formation of AGEs. Among <span>the 33 combinations of spices, 26 combinations significantly inhibited the</span> formation of AGEs. The highest reduction (84%) was found by the combination <span>of Black Pepper</span></span><span style="font-size:10.0pt;font-family:"">-</span><span style="font-size:10.0pt;font-family:"">Rose</span><span style="font-size:10.0pt;font-family:"">-</span><span style="font-size:10.0pt;font-family:"">Cumin. The individual spices failed to significantly </span><span style="font-size:10.0pt;font-family:"">lower the MDA </span><span style="font-size:10.0pt;font-family:"">concentration</span><span style="font-size:10.0pt;font-family:"">;however, all 33 combinations were able to signifi<span>cantly reduce MDA </span></span><span style="font-size:10.0pt;font-family:"">concentration</span><span style="font-size:10.0pt;font-family:"">. The results of this study showed that</span><span style="font-size:10.0pt;font-family:""> </span><span style="font-size:10.0pt;font-family:"">spices when supplemented in combinations are more effective in inhibiting <span>the formation of AGEs and in decreasing MDA </span></span><span style="font-size:10.0pt;font-family:"">concentration</span><span style="font-size:10.0pt;font-family:""> in meat patties.展开更多
文摘Advanced Glycation End Products (AGEs) have been associated as a possible <span>cause in inflammation-mediated chronic diseases such as diabetes, Alzhei</span>mer’s and cardiovascular disorders. Thus, inhibition of AGE formation repre<span>sents a prospective therapeutic target for the prevention and treatment of</span> these complications. This study investigated the individual and combined effect</span><span style="font-size:10.0pt;font-family:"">s</span><span style="font-size:10.0pt;font-family:""> of dietary ingredients, spices, on lowering AGEs formation in meat pat<span>ties. In the study, Carboxymethyllysine (CML), a well-investigated AGE is</span> used as a marker for AGEs and malondialdehyde (MDA) as an indicator for <span>lipid peroxidation. Nine spices were selected based on their ability to inhibit </span>the formation of AGEs at different stages of Maillard reactions. Individually, all the 9 selected spices significantly inhibited the formation of AGEs. Among <span>the 33 combinations of spices, 26 combinations significantly inhibited the</span> formation of AGEs. The highest reduction (84%) was found by the combination <span>of Black Pepper</span></span><span style="font-size:10.0pt;font-family:"">-</span><span style="font-size:10.0pt;font-family:"">Rose</span><span style="font-size:10.0pt;font-family:"">-</span><span style="font-size:10.0pt;font-family:"">Cumin. The individual spices failed to significantly </span><span style="font-size:10.0pt;font-family:"">lower the MDA </span><span style="font-size:10.0pt;font-family:"">concentration</span><span style="font-size:10.0pt;font-family:"">;however, all 33 combinations were able to signifi<span>cantly reduce MDA </span></span><span style="font-size:10.0pt;font-family:"">concentration</span><span style="font-size:10.0pt;font-family:"">. The results of this study showed that</span><span style="font-size:10.0pt;font-family:""> </span><span style="font-size:10.0pt;font-family:"">spices when supplemented in combinations are more effective in inhibiting <span>the formation of AGEs and in decreasing MDA </span></span><span style="font-size:10.0pt;font-family:"">concentration</span><span style="font-size:10.0pt;font-family:""> in meat patties.
