Probing hemoglobin glyco-products by fluorescence spectroscopy

Maillard reaction products (MRPs) participate in reactions of carbohydrate intermediates with proteins, resulting in the formation of advanced glycation end-products (AGEs). Dietary Maillard reaction products are recognized as potential chemical modifiers of human proteins. We have investigated the...

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Detalles Bibliográficos
Autores principales: Ioannou, Aristos, Varotsis, Constantinos
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/PMC9075759/
https://www.ncbi.nlm.nih.gov/pubmed/35542272
http://dx.doi.org/10.1039/c9ra05243g

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9075759/
https://www.ncbi.nlm.nih.gov/pubmed/35542272
http://dx.doi.org/10.1039/c9ra05243g

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