Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.22/6338
Título: Effect of active components from Garlic on AGEs formation
Autor: Pais, Patrick Joel da Silva
Orientador: Vieira, Mónica
Fernandes, Rúben
Data de Defesa: Set-2014
Resumo: Advanced glycation end-products are Maillard reaction products that are found in thermal processed food. This compounds are often referred as unhealthy for human diet, namely because of their capacity to form amino-acid dimers. There is a broad range of answers to get about how these products are formed, how they interact with the organism and how these reactions can be inhibited to prevent the referred effects. Some compounds from garlic are thought to be able to inhibit these reactions. This study using spectrophotometric, High Performance Liquid Chromatography-Tandem Mass Spectrometry (HPLC-MS/MS) and Fourier transformed infrared spectroscopy (FTIR) analysis, helps to understand better not only not only the effect of some compounds obtained from garlic, diallyl sulfide (DAS), diallyl disulfide (DADS) and diallyl trisulfide (DATS), on these AGEs production reaction, but also helped to understand better the reaction itself.
URI: http://hdl.handle.net/10400.22/6338
Designação: Mestrado de Bioquímica em Saúde
Aparece nas colecções:ESTSP - DM - Tecnologia Bioquímica em Saúde

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