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Updated: Feb 1, 2026

Advanced Glycation End-Products Sensitize Human Sensory-Like Neuron Cells to Capsaicin-Induced Calcium Influx
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葡萄种子提取物被纳入基于葡萄甘的康杰克中,抑制了炸鱼片中的烯胺和高级糖化最终产品

Runlin Wu1, Jingwen Sun1, Xia Mou1

  • 1College of Food Science and Technology, Huazhong Agricultural University; Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province, 430070, PR China.

Food chemistry
|January 30, 2026
PubMed
概括

添加康杰克葡萄甘 (KGM) 和葡萄提取物 (GSE) 于炸鱼块,可以显著减少有害化合物,如烯胺和高级糖化终产品 (AGEs). 这种组合提供了更安全,更高质量的炸食品选择.

关键词:
烯胺是什么 烯胺是什么高级糖化最终产品的高级糖化.油炸的打鱼块,炸的打鱼块.葡萄种子提取物 葡萄种子提取物康杰克葡萄康曼南 (Konjak Glucomannan) 是一种葡萄糖.

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