| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1188018 | Food Chemistry | 2010 | 7 Pages |
Abstract
Distilled residues (DR) of rice spirit and its derived vinegar produced a negligible inhibitory effect on advanced glycation end-products (AGE) formation. However, recycled DRs of rice spirit and barley spirit and their derived vinegars inhibited formation of Nε(carboxymethyl)lysine (CML), a major AGE. Unlike the aforementioned DR and derived vinegars, the DR of sweet potato spirit and vinegar, contained very little protein, lysine and arginine, but they most potently inhibited CML formation. The DRs of various spirits and vinegars showed similar free radical-scavenging activities.
Related Topics
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Authors
Xiu-Juan Ye, T.B. Ng, Ryoji Nagai,