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Published in 2022 at "Journal of Agricultural and Food Chemistry"
DOI: 10.1021/acs.jafc.2c03187
Abstract: β-Carbolines (βCs) are naturally occurring bioactive alkaloids, whereas α-dicarbonyl compounds are reactive substances generated in foods and in vivo. In this work, l-tryptophan reacted with α-dicarbonyl compounds affording new β-carbolines. Glyoxal afforded 1-hydroxymethyl-β-carboline (HME-βC) and…
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Keywords:
carboline;
occurrence carboline;
characterization occurrence;
dicarbonyl compounds ... See more keywords