Formation of Maillard Reaction Products in Aged Sorghum Vinegar during Ageing and Protective Effects of Pure Vinegar Melanoidin Against CCl4-Induced Rat Hepatic Damage
Abstract:Research background. The processing method generally affects the toxicity and biological activity of aged sorghum vinegar (ASV). This study investigated the changes in the intermediate Maillard reaction products (MRPs) of ASV during the aging process and the in vivo hepatoprotective effects of pure ASV melanoidin.
Experimental approach. High-performance liquid chromatography (HPLC) and fluorescence spectrophotometry were utilized to quantify intermediate MRPs. The CCl4-induced rat model of liver damage was use… Show more
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