Sodium Ions Affect Pyrraline Formation in the Maillard Reaction With Lys-Containing Dipeptides and Tripeptides

Advanced glycation end products (AGEs) are potentially-hazardous chemical compounds, produced by the Maillard reaction between reducing sugars and Lysine side-chain amino groups in proteins. AGEs are strongly associated with diabetes, Alzheimer's disease and atherosclerosis. Pyrraline, a sugar...

Descripción completa

Detalles Bibliográficos
Autores principales: Liang, Zhili, Chen, Xu, Yang, Zhao, Liu, Yan, Qiu, Xueying, Zeng, Zhenzhen, Lu, Shuidi, Liu, Yuehan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8990318/
https://www.ncbi.nlm.nih.gov/pubmed/35399664
http://dx.doi.org/10.3389/fnut.2022.874650

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8990318/
https://www.ncbi.nlm.nih.gov/pubmed/35399664
http://dx.doi.org/10.3389/fnut.2022.874650

Ejemplares similares