Paper

Chlorogenic acid increased acrylamide formation through promotion of HMF formation and 3-aminopropionamide deamination.

Published Mar 15, 2014 · DOI · Yun Cai, Zhenhua Zhang, Shanshan Jiang

Journal of hazardous materials

Citations

Influential Citations

Abstract

Abstract hidden due to publisher request; this does not indicate any issues with the research. Click the full text link above to read the abstract and view the original source.

Study Snapshot

Chlorogenic acid increases acrylamide formation in food raw materials by promoting HMF formation and 3-aminopropionamide deamination, while the quinone derivative decreases it.

PopulationOlder adults (50-71 years)

Sample size24

MethodsObservational

OutcomesBody Mass Index projections

ResultsSocial networks mitigate obesity in older groups.

Chlorogenic acid increased acrylamide formation through promotion of HMF formation and 3-aminopropionamide deamination.

References

Citations