Advanced Glycation End Products (AGEs) May Be a Striking Link Between Modern Diet and Health

The Maillard reaction is a simple but ubiquitous reaction that occurs both in vivo and ex vivo during the cooking or processing of foods under high-temperature conditions, such as baking, frying, or grilling. Glycation of proteins is a post-translational modification that forms temporary adducts, wh...

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Detalles Bibliográficos
Autores principales: Gill, Vidhu, Kumar, Vijay, Singh, Kritanjali, Kumar, Ashok, Kim, Jong-Joo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6995512/
https://www.ncbi.nlm.nih.gov/pubmed/31861217
http://dx.doi.org/10.3390/biom9120888

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6995512/
https://www.ncbi.nlm.nih.gov/pubmed/31861217
http://dx.doi.org/10.3390/biom9120888

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