Furthermore, some works have evaluated these effects in real systems like bakery products and coffee with excellent results: Martín described the ability of biscuit melanoidins to protect human Hep G2 cells against free radical damage; the results obtained by Monente strongly suggested that a high content of coffee melanoidins could inhibit the growth of Gram-negative bacteria by metal chelating mechanism strongly suggested that a high content of coffee melanoidins could inhibit
the growth of Gram-negative bacteria by metal chelating mechanism