Detection of AGEs as markers for carbohydrate metabolism and protein denaturation

Approximately 100 years have passed since the Maillard reaction was first reported in the field of food chemistry as a condensation reaction between reducing sugars and amino acids. This reaction is thought to progress slowly primarily from glucose with proteins in vivo. An early-stage product, call...

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Autores principales: Nagai, Ryoji, Shirakawa, Jun-ichi, Fujiwara, Yukio, Ohno, Rei-ichi, Moroishi, Narumi, Sakata, Noriyuki, Nagai, Mime
Formato: Artigo
Lenguaje:Inglês
Publicado: the Society for Free Radical Research Japan 2014
Materias:
Serial Review
Acceso en línea:https://ncbi.nlm.nih.gov/pmc/articles/PMC4078063/
https://ncbi.nlm.nih.gov/pubmed/25120273
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3164/jcbn.13-112
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