Effect of Dietary Melanoidins on Lipid Peroxidation during Simulated Gastric Digestion: Their Possible Role in the Prevention of Oxidative Damage

Davide Tagliazucchi; Elena Verzelloni; Angela Conte

doi:10.1021/jf903701h

journal article Jan 13, 2010

Effect of Dietary Melanoidins on Lipid Peroxidation during Simulated Gastric Digestion: Their Possible Role in the Prevention of Oxidative Damage

Davide Tagliazucchi Elena Verzelloni Angela Conte

Journal of Agricultural and Food Chemistry Vol. 58 No. 4 pp. 2513-2519 · American Chemical Society (ACS)

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Details

Published: Jan 13, 2010
Vol/Issue: 58(4)
Pages: 2513-2519

Authors

D

Davide Tagliazucchi

Department of Agricultural and Food Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42100 Reggio Emilia, Italy

E

Elena Verzelloni

Department of Agricultural and Food Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42100 Reggio Emilia, Italy

A

Angela Conte

Department of Agricultural and Food Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42100 Reggio Emilia, Italy

Cite This Article

Davide Tagliazucchi, Elena Verzelloni, Angela Conte (2010). Effect of Dietary Melanoidins on Lipid Peroxidation during Simulated Gastric Digestion: Their Possible Role in the Prevention of Oxidative Damage. Journal of Agricultural and Food Chemistry, 58(4), 2513-2519. https://doi.org/10.1021/jf903701h

Effect of Dietary Melanoidins on Lipid Peroxidation during Simulated Gastric Digestion: Their Possible Role in the Prevention of Oxidative Damage

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