Wednesday, June 11, 2003

Dittrich et al., "Maillard Reaction Products Inhibit Oxidation of Human Low-Density Lipoproteins in Vitro," J. Agric. Food Chem. 51 (2003), 3900-4 "shows clearly that Maillard reaction products can prevent oxidation of human LDL in vitro."

The Maillard reaction is what happens when you "sear" or "brown" food. Oxidation of LDL causes heart disease.


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