Publications by authors named "Qian-Ru Ning"
J Sci Food Agric
November 2024
Article Synopsis
- This study investigates how advanced glycation end products (AGEs), harmful compounds linked to chronic diseases, form in glucose-amino acid systems under wet and dry heat conditions.*
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- Results show that wet heating initially increases concentrations of specific AGEs (CML and CEL) for 90 minutes before they decline, while dry heating leads to a continuous increase in AGE levels over time; cysteine significantly inhibits AGE formation, especially for the Pyr compound.*
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- While wet heat produces more CML and CEL than dry heat, it creates less Pyr; the research reveals complex interactions between reaction rates and heating methods, emphasizing the potential of cysteine to reduce harmful AGE levels.*
