ArticleNPJ science of food2025
Arginine Maillard reaction products recovered damaged immune cells.
Article in NPJ science of food, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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
1 citing paper in PubMed.
- D-galactose enhances Maillard reaction and antioxidant activity of arginine-derived products: experimental and molecular insights.Frontiers in nutrition · 2026Article
Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
Instant noodle has been an initiating point for food industry in many countries, and it continues to be a beloved convenient food in the world. However, some products cause discomfort after consumption despite full compliance in both ingredients and processing methods. It has not only resulted in serious consumer misunderstanding but also affect the industry as well. A simple solution possibly lies in nowhere but its soup which uses Maillard reaction products as flavoring agents. Arginine-Glucose Maillard reaction products (Arg-Glc MRPs) have been demonstrated to be antioxidant and anti-inflammatory, which can be useful to remove food caused discomfort. Here we show that Arg-Glc MRPs neither produced significant cytotoxicity nor caused oxidative stress in RAW264.7 macrophages. In theF APPH-induced oxidative damage model, they remarkably reduced cytoplasmic ROS and
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Registered trials
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