Abstract
Lysinoalanine (LAL) and Maillard reaction products (MRP’s) formed in foods during processing chelate Zn in vitro. When fed to rats these compounds induce hyperzincuria1. In the following study we have examined the effect of free and protein-bound LAL, and of MRP’s from heated casein-glucose or heated casein-lactose mixtures on Zn metabolism in the rat.
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References
D.E. Furniss, R.F. Hurrell, D. de Weck, and P.A. Finot. In: Trace Element Metabolism in Man and Animals - TEMA-5. C.F. Mills, I. Bremner and J.K. Chester, eds, Commonwealth Agricultural Bureaux (1985).
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R.F. Hurrell. In: “Development in Food Proteins - 3”, B.J.F. Hudson, ed., Elsevier Applied Science Publishers, London (1984).
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© 1988 Plenum Press, New York
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Furniss, D.E., Vuichoud, J., Finot, PA., Hurrell, R.F. (1988). Effects of Chelating Compounds Formed on Food Processing on Zinc Metabolism in the Rat. In: Hurley, L.S., Keen, C.L., Lönnerdal, B., Rucker, R.B. (eds) Trace Elements in Man and Animals 6. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-0723-5_25
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DOI: https://doi.org/10.1007/978-1-4613-0723-5_25
Publisher Name: Springer, Boston, MA
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