Arginine Maillard reaction products recovered damaged immune cells.

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

SUBMITTER: Ding Y 

PROVIDER: S-EPMC12316951 | biostudies-literature | 2025 Aug

REPOSITORIES: biostudies-literature