Antiglycation effects of roasted brewer’s spent grains

Research output: Contribution to conferencePoster


Background and aims: Intake of α-dicarbonyl compounds (DCs), as methylglyoxal (MGO) and glyoxal (GO) increases the concentration of circulating advanced glycation end products (AGEs) and contribute to the development of chronic diseases.
Melanoidins, high-molecular weight brown polymers formed in the late stages of the Maillard reaction, are a bioactive source of branched polymers containing amino-carbonyl reductones and condensed polyphenols with antioxidant and prebiotic capacities.
In this study, high-molecular weight melanoidins generated by roasting of brewer’s spent grains (HMW-BSGM) were tested for their dicarbonyls trapping capacity, as a result of the spatial arrangement of polyphenols with antiglycation activity.
Original languageEnglish
Number of pages1
Publication statusPublished - 22 Sept 2021
Event14th Triennial International Symposium on the Maillard Reaction: Protein glycation in food, health and disease - Virtual conference, Doha, Qatar
Duration: 20 Sept 202124 Sept 2021
Conference number: 14th


Conference14th Triennial International Symposium on the Maillard Reaction
Abbreviated titleIMARS-14
Internet address


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