NOVEL POCHONIOLIDE COMPOUND AND USE THEREOF
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United States of America Patent
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Apr 30, 2020
app pub date -
Mar 16, 2018
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Mar 16, 2017
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Abstract
It is known that foods containing a carbohydrate, e.g., starch, in a large amount produce acrylamide upon heating at high temperatures. Some documents state that acrylamide is formed by the Maillard reaction of an amino acid, e.g., asparagine, with a reducing sugar. The purpose of the present invention is to provide a novel compound which is effective in inhibiting such foods from yielding acrylamide when treated at a high temperature. Specifically, the present invention provides a compound represented by General Formula (I).
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