The influence of glucose-lysine and glucose-methionine Maillard reaction products (MRPs) on calcium availability was studied in rats and in Caco-2 cells. Equimolar glucose/lysine and glucose/methionine mixtures (40% moisture) were heated (150 degrees C, 30 or 90 min) to prepare samples (GL30, GL90,
✦ LIBER ✦
Changes in calcium absorption and subsequent tissue distribution induced by Maillard reaction products: in vitro and in vivo assays
✍ Scribed by Cristina Delgado-Andrade; Isabel Seiquer; M Pilar Navarro
- Publisher
- John Wiley and Sons
- Year
- 2005
- Tongue
- English
- Weight
- 137 KB
- Volume
- 86
- Category
- Article
- ISSN
- 0022-5142
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## Abstract **BACKGROUND:** Maillard reaction products (MRPs) are widely consumed as a part of the human diet. A 2 week randomised two‐period crossover trial to determine whether MRP intake affects the antioxidant defence system in male adolescents (11–14 years, __n__ = 18) was carried out using tw