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- 3Maillard reaction
- 1Adjuvant Arthritis
- 1Affinity chromatography
- 1Aghazadeh Habashi, Ali
- 1Dhungel, Prinjiya
- 1Hincapie Martinez, Daylin J
- 1Hong, Pui Khoon
- 1Hrynets, Yuliya
- 1Ibrahim, Alyaa, EA
Glucosamine (GlcN) is an amino monosaccharide that is widely used as a food supplement in the treatment of osteoarthritis (OA). In vitro and animal studies strongly support the therapeutic efficacy of the compound; however, clinical reports and meta-analysis are inconclusive. As compared to the...
Glucosamine Anti-Inflammatory Dose-Effect Correlation and Its Influence on the Renin-Angiotensin System Components and Arachidonic Acid Metabolites under Inflammatory Condition in the Rat with Adjuvant ArthritisDownload
Crystalline glucosamine (GlcN) sulfate salt formulation is approved as a prescription drug with anti-inflammatory effects for the management of osteoarthritis (OA) in the European Union, while it is considered as a nutraceutical in North America. The effectiveness of GlcN for ameliorating the...
Bacterial resistance to chemical and physical methods in food processing, and the consumers’ demand for food free of chemical additives challenge the food industry to identify new approaches for food preservation. Affordable and novel antimicrobial compounds from food derived sources are an...
Non-enzymatic browning in glucosamine and glucosamine-peptides reaction systems as a source of antioxidant and flavouring compoundsDownload
Non-enzymatic browning is a common and complex reaction that occurs in everyday cooking—indeed, it is a crucial step in food processing. A typical browning process includes both the Maillard reaction and caramelization, which normally occur only at extreme temperatures to produce both desired and...
Osteoarthritis (OA) is characterized by progressive destruction of articular cartilage, subchondral bone sclerosis, and osteophyte formation. Currently there is no disease modifying drug for treatment of OA. Usually OA is not diagnosed until the advanced stages, where palliative treatment is the...
High quality proteins can be isolated from meat processing by-products. The main quality attributes of these isolates are measured through their essential amino acid composition and functional properties, such as solubility, water holding and emulsification capacities, and gelation. The...
Non-enzymatic browning reactions represent a complex phenomenon occurring during thermal processing of food, and are categorised as either the Maillard reaction or caramelization. Besides temperature, these reactions depend upon water activity (aw), pH and the concentration of reactants....