Effect of fatty acids and triglycerides on the formation of lysine-derived advanced glycation end-products in model systems exposed to frying temperature

Lysine-derived advanced glycation end-products (AGEs), including N(ε)-carboxymethyllysine (CML), N(ε)-carboxyethyllysine (CEL) and pyrraline, are prevalent in processed foods. The impact of lipids on AGE formation is still contentious and most of our current knowledge is based only on CML. Little is...

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Detalles Bibliográficos
Autores principales: Wang, Yuting, Hu, Huiyu, McClements, David Julian, Nie, Shaoping, Shen, Mingyue, Li, Chang, Huang, Yousheng, Chen, Jie, Zeng, Maomao, Xie, Mingyong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society of Chemistry 2019
Materias:
Chemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9064232/
https://www.ncbi.nlm.nih.gov/pubmed/35514805
http://dx.doi.org/10.1039/c9ra01410a

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9064232/
https://www.ncbi.nlm.nih.gov/pubmed/35514805
http://dx.doi.org/10.1039/c9ra01410a

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