Ginger and curcumin can inhibit heterocyclic amines and advanced glycation end products in roast beef patties by quenching free radicals as revealed by electron paramagnetic resonance was written by Xue, Chaoyi;Deng, Peng;Quan, Wei;Li, Yong;He, Zhiyong;Qin, Fang;Wang, Zhaojun;Chen, Jie;Zeng, Maomao. And the article was included in Food Control in 2022.HPLC of Formula: 244-63-3 This article mentions the following:
This study investigated the inhibitory effects of ginger and curcumin on the formation of free and bound heterocyclic amines (HAs)1 and advanced glycation end products (AGEs) in roast beef patties. The underlying mechanism related to quenching free radical, alleviating lipid peroxidation and scavenging carbonyl intermediates was explored by ESR (EPR) and UPLC-MS/MS. Ginger (0.5%, 1.0%, 1.5%) and curcumin (0.005%, 0.010%, 0.015%) dose-dependently inhibited free and bound HAs and AGEs simultaneously. The maximum inhibition rates for free and bound HAs were 59.97% (0.015% curcumin) and 27.42% (1.5% ginger), and those for free and bound AGEs were 71.57% and 35.64% (1.5% ginger). EPR result indicated alkyl free radical and 1O2 were the pivotal free radicals for HAs and AGEs, and ginger and curcumin also dose-dependently reduced these radicals. Lipid peroxidation, active carbonyl intermediates-phenylacetaldehyde, glyoxal, and methylglyoxal were also inhibited by ginger and curcumin in a dose-dependent manner, probably due to quenching of free radical. In the experiment, the researchers used many compounds, for example, 9H-Pyrido[3,4-b]indole (cas: 244-63-3HPLC of Formula: 244-63-3).
9H-Pyrido[3,4-b]indole (cas: 244-63-3) belongs to indole derivatives. Indole produced by Proteus, Pseudomonas, Escherichia and other species was shown to be a growth promoting factor in Arabidopsis thaliana. They are capable of binding to a variety of receptors with high affinity and thus have applications in a wide range of therapeutic areas.HPLC of Formula: 244-63-3
Referemce:
Indole alkaloid derivatives as building blocks of natural products from Bacillus thuringiensis and Bacillus velezensis and their antibacterial and antifungal activity study,
Preparation of Indole Containing Building Blocks for the Regiospecific Construction of Indole Appended Pyrazoles and Pyrroles