Llwytho...
Do advanced glycation end products contribute to food allergy?
Sugars can bind non-enzymatically to proteins, nucleic acids or lipids and form compounds called Advanced Glycation End Products (AGEs). Although AGEs can form in vivo, factors in the Western diet such as high amounts of added sugars, processing methods such as dehydration of proteins, high temperat...
| Prif Awduron: | , , , , |
|---|---|
| Fformat: | Online Erthygl Texto |
| Iaith: | English |
| Cyhoeddwyd: |
Frontiers Media S.A.
2023
|
| Pynciau: | |
| Mynediad Ar-lein: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10111965/ https://www.ncbi.nlm.nih.gov/pubmed/37081999 http://dx.doi.org/10.3389/falgy.2023.1148181 |