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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Bibliografiske detaljer
Autores principales: Smith, P. K., Venter, C., O’Mahony, L., Canani, R. Berni, Lesslar, O. J. L.
Format: Online Artículo Texto
Sprog:English
Udgivet: Frontiers Media S.A. 2023
Fag:
Allergy
Online adgang: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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