ArticleFood chemistry: X2025
Inhibition of carboxymethyllysine in walnut cookies via food additives.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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4 authors.
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Abstract
Carboxymethyllysine(CML) is one of advanced glycation end products(AGEs), which is associated with the occurrence and development of chronic diseases such as diabetes, cardiovascular disease, Alzheimer's disease, etc. This study focused on assessing the CML formation pattern in walnut cookies and the related impact of food additives on the CML content and sensory characteristics. The results showed that the baking conditions significantly affected the CML content in the walnut cookies, which exhibited a significant positive correlation with the sensory evaluation scores. Three food additives, namely propyl gallate (PG), theaflavins (TF), and tea polyphenols (TP), were selected based on their high CML inhibition rates. They were combined using mixture optimal design, and the optimal compounding ratios were obtained, which were X
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