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Quantitation of free glycation compounds in saliva

In the course of the Maillard reaction, which occurs during heating of food but also under physiological condition, a broad spectrum of reaction products is formed. Among them, the advanced glycation endproducts (AGEs) N(ε)-carboxymethyllysine (CML), pyrraline (Pyr), methylglyoxal-derived hydroimida...

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Detalles Bibliográficos
Autores principales: Manig, Friederike, Hellwig, Michael, Pietz, Franziska, Henle, Thomas
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6750567/
https://www.ncbi.nlm.nih.gov/pubmed/31532774
http://dx.doi.org/10.1371/journal.pone.0220208