Synopsis of recent research by authors named "Cynthia Helou"
- Cynthia Helou's recent research focuses on the intersection of food science and nutrition, particularly investigating the composition, health implications, and cultural significance of various food products such as breads and coffee substitutes across different settings.
- Her studies range from creating comprehensive databases of Mediterranean flat breads to analyzing the presence and effects of dietary advanced glycation end-products (AGEs) like N-carboxymethyl-lysine (CML) and their relationship with health markers such as soluble RAGE in humans.
- Additionally, Helou has explored the Maillard reaction products in baked goods, aiming to enhance nutritional content while reducing potentially harmful compounds and assessing the impact of these products on gut microbiota through in vitro systems.