Yajing Qi

Structure-dependent effects of flavan-3-ols on 3-aminopropionamide deamination and acrylamide formation in the Maillard reaction.

Although flavan-3-ols are extensively utilized as acrylamide inhibitors in thermal food processing, their variable efficacies suggest a more complex, unresolved mechanism. Overcoming the traditional perspective of simple inhibition, this study reveals a paradoxical, structure-dependent dual effect of four typical flava...