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...

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Detalles Bibliográficos
Autores principales: Smith, P. K., Venter, C., O’Mahony, L., Canani, R. Berni, Lesslar, O. J. L.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Allergy
Acceso en línea: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

Internet

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

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