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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Public Library of Science
2019
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| 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 |