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:4/17/2017)... , April 17, 2017 NXT-ID, Inc. ... company, announces the filing of its 2016 Annual Report on Form ... Exchange Commission. ... Form 10-K is available in the Investor Relations section of the ... on the SEC,s website at http://www.sec.gov . 2016 ...
(Date:4/11/2017)... , April 11, 2017 Crossmatch®, ... secure authentication solutions, today announced that it has ... Advanced Research Projects Activity (IARPA) to develop next-generation ... program. "Innovation has been a driving ... Thor program will allow us to innovate and ...
(Date:4/11/2017)... NXT-ID, Inc. (NASDAQ:   NXTD ) ("NXT-ID" or ... independent Directors Mr. Robin D. Richards and Mr. ... the company,s corporate governance and expertise. ... Gino Pereira , Chief Executive Officer said," ... and benefiting from their considerable expertise as we move forward ...
Breaking Biology News(10 mins):
(Date:7/25/2017)... ... July 25, 2017 , ... ... of Strategic Planning. His extensive background in consulting, development and marketing make ... marketing and differentiation consulting, business strategy development, new product marketing and global ...
(Date:7/24/2017)... ... July 24, 2017 , ... ... announced that the stock market news outlet had initiated coverage on Interpace ... that screens and identifies exposure, progression and risk analysis from specific cancers ...
(Date:7/20/2017)... ... July 20, 2017 , ... VIC Technology Venture Development™ (VIC™), ... of directors. This addition continues to strengthen and diversify VIC’s board. , "We ... Chairman. “He is a highly accomplished business executive with a broad range of experience ...
(Date:7/18/2017)... ... July 18, 2017 , ... Nanomedical Diagnostics, a ... announces the launch of a new NTA biosensor chip for use with its ... the kinetics of polyhistidine-tagged (His-tagged) molecules quickly and reliably. , “Recombinant proteins ...
Breaking Biology Technology: