In Vitro Evaluation of the Toxicological Profile and Oxidative Stress of Relevant Diet-Related Advanced Glycation End Products and Related 1,2-Dicarbonyls

During food processing and storage, and in tissues and fluids under physiological conditions, the Maillard reaction occurs. During this reaction, reactive 1,2-dicarbonyl compounds arise as intermediates that undergo further reactions to form advanced glycation end products (AGEs). Diet is the primar...

Descripción completa

Detalles Bibliográficos
Autores principales: Cepas, Vanesa, Manig, Friederike, Mayo, Juan C., Hellwig, Michael, Collotta, Debora, Sanmartino, Valentina, Carrocera-Pumarino, Rebeca, Collino, Massimo, Henle, Thomas, Sainz, Rosa M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8371648/
https://www.ncbi.nlm.nih.gov/pubmed/34422213
http://dx.doi.org/10.1155/2021/9912240

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8371648/
https://www.ncbi.nlm.nih.gov/pubmed/34422213
http://dx.doi.org/10.1155/2021/9912240

Ejemplares similares