Enhancing the antioxidative effects of foods containing rutin and α‐amino acids via the Maillard reaction: A model study focusing on rutin‐lysine system

Rutin is a bioflavonoid found in many plants and derived foods, accordingly, rutin likely interacts with α-amino acids such as Lys, Ile, His or Glu to give Maillard reaction products (MRPs). The heated rutin-Lys system exhibited highest brown intensity and in vitro antioxidant activities. The 30–50 kDa rutin-Lys fraction had higher in vitro antioxidant activities than the other fractions, and at a dose of 0.4 mg/ml preserved over 90% cell...