Caffeic acid belongs to the polyphenol compounds we consume daily, often in the form of
coffee. Even though it is less explored than caffeic acid phenethyl ester, it still has many …

Maillard reactions lead to changes in food color, organoleptic properties, protein
functionality, and protein digestibility. Numerous different strategies for controlling Maillard …

Background Plant polyphenols are widely distributed in foods and beverages, either
naturally present in plant-based foods or added as plant extracts due to their multifaceted …

Meat products are sources of protein with high biological value and an essential source of
other nutrients, such as vitamins and minerals. Heating processes cause food to become …

During the heat treatment of proteinaceous food, heterocyclic aromatic amines (HAAs), a
kind of strong mutagens/carcinogens are formed. HAAs can be classified into two major …

A number of factors including inflammation and oxidative stress are believed to play a role in
the development of chronic joint diseases. Green tea has become a popular drink and is …

Tea (Camellia sinensis) is the most widely consumed beverage in the world, with an
excellent source of bioactive compounds such as catechins, caffeine, and epigallocatechin …

Background Maillard reaction in foods gives rise to toxic byproducts such as heterocyclic
amines (HCAs), acrylamide (AA) and advanced glycation end products (AGEs). Inhibition of …

Diabetes mellitus is characterised by hyperglycaemia, lipidaemia and oxidative stress and
predisposes affected individuals to long-term complications afflicting the eyes, skin, kidneys …

Although various inhibitors have been employed to react with phenylacetaldehyde to form
adducts and thus interrupt the formation of 2-amino-1-methyl-6-phenylimidazo [4, 5-b] …