Departamento de Fisiología y Bioquímica de la Nutrición Animal (INAN), Estación Experimental del Zaidín, Spanish National Research Council, Armilla, Granada, Spain.
Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, 18012 Granada, Spain.
Food Chem. 2014 Dec 1;164:438-45. doi: 10.1016/j.foodchem.2014.04.118. Epub 2014 May 15.
Most foods included within the western diet are subjected to heat processing. During such treatment, the Maillard reaction takes place, generating brown polymers known as melanoidins. Melanoidins could have health beneficial properties such as chemopreventive, antimicrobial or antioxidant capacity. Here we have established the content of melanoidins in thermally processed foods consumed regularly in the Spanish diet (chocolate, sweet wine, balsamic vinegar, beer, bread, breakfast cereals and biscuits) and their antioxidant capacity by different in vitro methodologies (ABTS, FRAP, DPPH, ORAC, HOSC). The mean intake of melanoidins is 12.2g/person/day within the Spanish diet, bread, pilsner beer and biscuits being the foods that contributed most. The most antioxidant melanoidins were those from coffee, followed by balsamic vinegar and sweet wine. Finally, the average intake of antioxidant capacity coming from melanoidins was 717 μmol Trolox/day, melanoidins from coffee, biscuits, pilsner beer and chocolate being those which possessed more antioxidant capacity.
大多数西餐中包含的食物都经过热处理。在此过程中，美拉德反应发生，生成称为类黑素的棕色聚合物。类黑素可能具有有益健康的特性，如化学预防、抗菌或抗氧化能力。在这里，我们确定了西班牙饮食中经常食用的热加工食品（巧克力、甜酒、香醋、啤酒、面包、早餐麦片和饼干）中的类黑素含量及其通过不同体外方法（ABTS、FRAP、DPPH、ORAC、HOSC）测定的抗氧化能力。西班牙饮食中，类黑素的平均摄入量为 12.2 克/人/天，面包、皮尔森啤酒和饼干是摄入量最大的食物。抗氧化能力最强的类黑素来自咖啡，其次是香醋和甜酒。最后，来自类黑素的抗氧化能力的平均摄入量为 717 μmol Trolox/天，咖啡、饼干、皮尔森啤酒和巧克力中的类黑素具有更高的抗氧化能力。
