Synthesis of Amadori and Heyns Compounds and Their Physiological Function Analysis
In the early stage of the Maillard reaction,amino acids react with reducing sugars to form intermediate Schiff bases,which then undergo rearrangement via 1,2-ene methanol to generate Amadori and Heyns compounds.Recent years,numerous studies have shown that Amadori and Heyns compounds play a crucial role in the nutritional value of food,tobacco flavor,and disease treatment.To clarify the differences between them,Amadori and Heyns compounds corresponding to three amino acids were synthesized.Meanwhile,the antioxidant capacity,radical scavenging ability,and metal ion chelating activity of them were investigated and compared.The results revealed that the antioxidant capacity and radical scavenging abilities of the Amadori and Heyns compounds derived from the same amino acid were generally similar,while Heyns compounds showed stronger chelating activity on Zn2+and Cu2+.This result indicated that Amadori and Heyns compounds contribute differently to physiological functions.In practical analysis,it is necessary to distinguish between Amadori and Heyns compounds to clarify their functions and efficacy.Due to their multiple physiological functions,they have the potential to be used as anti-ageing drugs as well as antioxidants in food.
Amadori compoundHeyns compoundPhysiological function
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