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Formation of carbohydrate-derived βCs in foods. Glucose reacts with tryptophan affording the compound PHP-THβC-3-COOH that can be oxidized to the βC 4. On the other hand, fructose (or sucrose after hydrolysis) or glucose affords 3-deoxyglucosone intermediate, which reacts with tryptophan to give the carbohydrate-derived βCs 1–3. Compounds are as in Figure 1.
