Maillard reaction products and their relation to complications in insulin-dependent diabetes mellitus.

Glycation, oxidation, and browning of proteins have all been implicated in the development of diabetic complications. We measured the initial Amadori adduct, fructoselysine (FL); two Maillard products, N epsilon-(carboxymethyl) lysine (CML) and pentosidine; and fluorescence (excitation = 328 nm, emi...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Egile Nagusiak: McCance, D R, Dyer, D G, Dunn, J A, Bailie, K E, Thorpe, S R, Baynes, J W, Lyons, T J
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: 1993
Gaiak:
Research Article
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC443307/
https://ncbi.nlm.nih.gov/pubmed/8514859
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