“…The Maillard reaction may produce, non‐enzymically, coloured or colourless products, such as glucose‐tyrosine, glucose‐lysine, fructose‐lysine, ribose‐lysine, xylose‐arginine, xylose‐glycine and xylose‐tryptophan (Aeschbacher, ; Valls‐Bellés et al ., ). Recently, we synthesized (E)‐2,4‐bis( p ‐hydroxyphenyl)‐2‐butenal using tyrosine and fructose under typical Maillard reaction conditions, including high temperature and pressure (Hwang et al ., ), and described its antioxidant and anti‐inflammatory properties in brain macrophages (Nah et al ., ; Kim et al ., ), as well as anti‐cancer and anti‐amyloidogenic effects through inhibition of the NF‐κB and STAT pathways via antioxidant mechanisms (Ban et al ., ; Jin et al ., ; Kim et al ., ). In the present study, we have investigated whether (E)‐2,4‐bis( p ‐hydroxyphenyl)‐2‐butenal can provide antioxidant and anti‐inflammatory activities, and thus anti‐arthritic activities through the inhibition of NF‐κB/IKK and STAT3 pathways in a macrophage cell line and in human synoviocytes in vitro and in a model of collagen‐induced arthritis (CIA) in mice.…”