CORDIS Project
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This project explores the potential of melanoidins, compounds formed during food cooking, to enhance satiety and reduce overeating. It involves developing new bread types enriched with melanoidins and assessing their effects on hunger and gut hormone responses in a human trial.
The increase of overweight and obesity among Europeans is becoming an important health and social issue as overweight people have a higher risk of developing diabetes or cardiovascular disease than normal weight people.
The diffusion of the Western diet, rich in energy-dense foods, is one possible cause of weight gain.
Grilling, roasting, and frying of foods leads to the formation of Maillard reaction products including non-digestible melanoidins that are primarily found in coffee and bread crus…
UNIVERSITA DEGLI STUDI DI NAPOLI FEDERICO II
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