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Tryptophan-derived bioactive compounds in food

被引：18
作者：
Herderich, M
Gutsche, B
机构：
[1] Lehrst. für Lebensmittelchemie, Universität Würzburg, 97074 Würzburg, Am Hubland
来源：
FOOD REVIEWS INTERNATIONAL | 1997年 / 13卷 / 01期
关键词：
D O I：
10.1080/87559129709541100
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This survey covers analysis, occurrence, and formation of tryptophan-derived compounds in food and edible plants as well, as dietary and metabolic aspects of tryptophan derivatives. After summarizing biosynthesis and metabolism of tryptophan, attention is focused on products obtained by oxidative degradation reactions, compounds derived from the Maillard reaction, tetrahydro-beta-carbolines, and harman derivatives. In addition, formation of heterocyclic aromatic amines and relevance of tryptophan contaminants for the outbreak of the eosinophilia-myalgia syndrome (EMS) are reviewed.
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页码：103 / 135
页数：33
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