Publication
Effect of active components from Garlic on AGEs formation
| dc.contributor.advisor | Vieira, Mónica | |
| dc.contributor.advisor | Fernandes, Rúben | |
| dc.contributor.author | Pais, Patrick Joel da Silva | |
| dc.date.accessioned | 2015-06-18T12:28:35Z | |
| dc.date.available | 2015-06-18T12:28:35Z | |
| dc.date.issued | 2014-09 | |
| dc.description.abstract | 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. | por |
| dc.identifier.tid | 201164116 | |
| dc.identifier.uri | http://hdl.handle.net/10400.22/6338 | |
| dc.language.iso | eng | por |
| dc.title | Effect of active components from Garlic on AGEs formation | por |
| dc.type | master thesis | |
| dspace.entity.type | Publication | |
| rcaap.rights | openAccess | por |
| rcaap.type | masterThesis | por |
| thesis.degree.discipline | Bioquímica em Saúde | por |
| thesis.degree.level | Mestre Bioquímica em Saúde | por |
| thesis.degree.name | Mestrado de Bioquímica em Saúde | por |
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