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...

Повний опис

Бібліографічні деталі
Автори: Smith, P. K., Venter, C., O’Mahony, L., Canani, R. Berni, Lesslar, O. J. L.
Формат: Online Стаття Текст
Мова:English
Опубліковано: Frontiers Media S.A. 2023
Предмети:
Allergy
Онлайн доступ: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

Інтернет

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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