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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...

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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

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