ReviewFrontiers in nutrition2021
Barley Melanoidins: Key Dietary Compounds With Potential Health Benefits.
Review in Frontiers in nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
8 citing papers in PubMed, 33 citations in OpenAlex.
- Research Progress on Raw Materials, Adjuncts, and Flavor Formation in Craft Beer.Foods (Basel, Switzerland) · 2026Review
- Ozonized Water-Mediated Maillard Reaction of Fructose-Glycine: Characterization and Antioxidant Properties.Foods (Basel, Switzerland) · 2026Article
- Non-targeted metabolomics reveals substrates and products of maillard reaction related to changes of color and aroma of dried sweet potato during storage.Food chemistry: X · 2025Article
- Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review.Foods (Basel, Switzerland) · 2025Review
- Dietary melanoidins as emerging functional components: interactions with gut microbiota and implications for nutritional modulation of intestinal health.Frontiers in nutrition · 2025Review
- The Other Side of the Perfect Cup: Coffee-Derived Non-Polyphenols and Their Roles in Mitigating Factors Affecting the Pathogenesis of Type 2 Diabetes.International journal of molecular sciences · 2024Review
- Physiological Mechanisms by Which the Functional Ingredients in Beer Impact Human Health.Molecules (Basel, Switzerland) · 2024Review
- Bioactive Properties of Instant Chicory Melanoidins and Their Relevance as Health Promoting Food Ingredients.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This paper is a review of the potential health benefits of barley melanoidins. Food melanoidins are still rather understudied, despite their potential antioxidant, antimicrobial, and prebiotic properties. Free radicals are villainous substances in humans produced as metabolic byproducts and causing cancers and cardiovascular diseases, and the melanoidins alleviate the effects of these free radicals. Malt is produced from cereal grains such as barley, wheat, and maize, and barley is predominantly used in beer production. Beer (alcoholic and non-alcoholic) is a widely consumed beverage worldwide and a good source of dietary melanoidins, which enhance the beers' flavor, texture, and sensorial properties. Melanoidins, the final products of the Maillard reaction, are produced at different stages during the brewing process. Beer melanoidins protect the cells from oxidative damage of DNA. The high reducing capacity of melanoidins can induce hydroxyl radicals from H
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.