ArticleFoods (Basel, Switzerland)2026
Stigmasterol-Based EGCG Liposomes Reduce Nε-(carboxymethyl)lysine (CML) and Nε-(carboxyethyl)lysine (CEL) in a Model System and Cookies.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
(-)-Epigallocatechin gallate (EGCG) is a promising inhibitor for the formation of advanced glycation end products. However, its instability limits its application in complex food systems. In this study, EGCG was encapsulated into liposomes prepared using stigmasterol as a cholesterol substitute. The optimal formulation (mass ratio of lecithin: stigmasterol: EGCG = 10:5:1) achieved a high encapsulation efficiency of 92.86% and a particle size of 239.87 nm. Stigmasterol-based EGCG liposomes (ESLs) significantly enhanced the stability of EGCG at 100 °C across the pH range of 5.0-8.0, and also notably improved its antioxidant activity. Moreover, ESL increased the trapping efficiency of EGCG against glyoxal and methylglyoxal under thermal conditions. Consequently, ESLs exhibited a stronger inhibitory effect on Nε-carboxymethyllysine (CML) and Nε-carboxyethyllysine (CEL) formation than that of free EGCG both in the chemical model system and in cookies. When applied in cookies at an optimal concentration of 0.05%, ESLs reduced CML and CEL by 45.8% and 47.0% respectively, with only minor impacts on texture and color. These results indicate that encapsulation of EGCG into stigmasterol-based liposomes effectively protects it, thus maintaining its stability and inhibitory activity in real food matrices.
Indexed as
Identifiers
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.