Navigation Links
Chemical compound inhibits tumor growth, size in new mouse study

Penn State food scientists have shown that the amount of health-linked polyphenols present during roasting or baking influences the toasty aroma developed by oats and might be used to limit the generation of off-flavors in oat products.

Polyphenols are a large family of naturally occurring plant components that have been associated with a wide variety of health benefits. Flavonoids and some anti-oxidants belong to the polyphenol family and have been shown to have heart-healthy and anti-cancer effects, for example.

The polyphenols the Penn State team studied were hydroxycinnamic acids, which have been associated with reduced risk of chronic diseases or for optimal health.

Dr. Devin Peterson, assistant professor of food science and director of the study, says, "Our research has shown that polyphenols are key to aroma and flavor formation in oats during the Maillard reaction which is the browning process that occurs when foods are roasted or baked. Polyphenols have not been identified as major flavor producers before or associated with the Maillard reaction." Peterson presented his results today at the national meeting of the American Chemical Society in Washington, D. C. His paper is, "Effects of Phenolic Content on the Generation of Maillard-type Aroma Compounds in Toasted Oat Groats". His co-authors are Stacy L. Schwambach, master's student, and Vandana A. Totlani, doctoral student.

In their experiments, Peterson and his research group took a batch of rolled oats and divided it into two samples. They boosted the level of polyphenols in one of the samples by an amount that can be found in nature and then roasted both samples. The sample that had the added polyphenols developed a lower level of Maillard-type aroma compounds as measured by gas chromatography and a panel of trained human sniffers.

The Penn State group's analyses show that the polyphenols inhibit the Maillard reaction by tying up or quenching some of the su gars and other transient reaction products the process needs to proceed.

Peterson explains that the Maillard reaction not only produces desirable changes, such as a golden brown color and toasty aroma, but also can sometimes cause off-flavors or stale odors. The reaction not only proceeds during roasting or baking but also during storing. The new Penn State results suggest that controlling the levels of polyphenols, which are found naturally in all food plants, might prevent undesirable results of the Maillard reaction.

In addition, the Penn State scientist points out that the Maillard reaction also occurs in the human body as part of the aging process, in tanning, hardening of the arteries, and diabetes as well as other diseases.

"The polyphenols' ability to quench sugars and inhibit the Maillard reaction may have positive implications for health besides improving the quality of food products," he says.

The study was supported by a grant from the U.S. Department of Agriculture Cooperative State Research, Education and Extension Service (CSREES).

Polyphenols are a large family of naturally occurring plant components that have been associated with a wide variety of health benefits. Flavonoids and some anti-oxidants belong to the polyphenol family and have been shown to have heart-healthy and anti-cancer effects, for example.

The polyphenols the Penn State team studied were hydroxycinnamic acids, which have been associated with reduced risk of chronic diseases or for optimal health.

Dr. Devin Peterson, assistant professor of food science and director of the study, says, "Our research has shown that polyphenols are key to aroma and flavor formation in oats during the Maillard reaction which is the browning process that occurs when foods are roasted or baked. Polyphenols have not been identified as major flavor producers before or associated with the Maillard reaction."

Peterson presented his resu lts today at the national meeting of the American Chemical Society in Washington, D. C. His paper is, "Effects of Phenolic Content on the Generation of Maillard-type Aroma Compounds in Toasted Oat Groats". His co-authors are Stacy L. Schwambach, master's student, and Vandana A. Totlani, doctoral student.

In their experiments, Peterson and his research group took a batch of rolled oats and divided it into two samples. They boosted the level of polyphenols in one of the samples by an amount that can be found in nature and then roasted both samples. The sample that had the added polyphenols developed a lower level of Maillard-type aroma compounds as measured by gas chromatography and a panel of trained human sniffers.

The Penn State group's analyses show that the polyphenols inhibit the Maillard reaction by tying up or quenching some of the sugars and other transient reaction products the process needs to proceed.

Peterson explains that the Maillard reaction not only produces desirable changes, such as a golden brown color and toasty aroma, but also can sometimes cause off-flavors or stale odors. The reaction not only proceeds during roasting or baking but also during storing. The new Penn State results suggest that controlling the levels of polyphenols, which are found naturally in all food plants, might prevent undesirable results of the Maillard reaction.

In addition, the Penn State scientist points out that the Maillard reaction also occurs in the human body as part of the aging process, in tanning, hardening of the arteries, and diabetes as well as other diseases.

"The polyphenols' ability to quench sugars and inhibit the Maillard reaction may have positive implications for health besides improving the quality of food products," he says.


'"/>

Source:American Chemical Society


Related biology news :

1. Chemicals in tattoo inks need closer scrutiny
2. Roots Engage in Underground Chemical Warfare
3. Chemical Engineer Kao Explores Antibiotic Synthesis With DNA Chips
4. Chemical band-aid prevents heart failure in mice with muscular dystrophy
5. T-rays: New imaging technology spotlighted by American Chemical Society
6. Chemical warfare agent detection technology used to treat lung disease
7. Chemical guidance of T cells leads to immunologic memory and long-term immunity
8. Chemical signaling helps regulate sensory map formation in the brain
9. Chemical in many air fresheners may reduce lung function
10. Chemical tests of cell growth enter third dimension
11. Chemicals in brown algae may protect against skin cancer
Post Your Comments:
*Name:
*Comment:
*Email:


(Date:1/21/2016)... 2016 --> ... research report "Emotion Detection and Recognition Market by Technology (Bio-Sensors, ... Expression, Voice Recognition and Others), Services, Application Areas, ... 2020", published by MarketsandMarkets, the global Emotion Detection ... 22.65 Billion by 2020, at a CAGR of ...
(Date:1/20/2016)... Calif. , Jan. 20, 2016  Synaptics ... of human interface solutions, today announced sampling of ... solution for wearables and small screen applications including ... as printers. Supporting round and rectangular shapes, as ... offers excellent performance with moisture on screen, while ...
(Date:1/13/2016)... 13, 2016 --> ... new market report titled - Biometric Sensors Market - Global ... - 2023. According to the report, the global biometric sensors market was ... to reach US$1,625.8 mn by 2023, expanding at a ... of volume, the biometric sensors market is expected to ...
Breaking Biology News(10 mins):
(Date:2/10/2016)... ... February 10, 2016 , ... Global Stem Cells Group, ... Singapore-based Global Stem Cells Network (GSCN) and its affiliate Global Medical Training ... latest adipose and bone marrow therapies. , Through the new collaboration, Global ...
(Date:2/9/2016)... ... February 08, 2016 , ... ... Baruch S. Blumberg Institute at the Pennsylvania Biotechnology Center of Bucks County, 3805 ... The Commonwealth Medical College (TCMC) will hold an open house for participants to ...
(Date:2/9/2016)... Angeles, CA (PRWEB) , ... February 09, 2016 ... ... and strategic changes over the years and Open Access publishing is one of ... , With its 700+ open access journals and 3000+ International ...
(Date:2/9/2016)... Three-Year Initiative Supports Next Generation of Medical Geneticists and  ... Experiences SHPG ) ... of children born with rare diseases, as well as the future ... a new initiative designed to positively affect the lives of children ... disease care. --> To mark the company,s founding 30 ...
Breaking Biology Technology: