| Protein-bound advanced glycation endproducts (AGEs) as bioactive amino acid derivatives in foods. | |
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MedLine Citation:
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PMID: 15997413 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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The Maillard reaction or nonenzymatic browning is of outstanding importance for the formation of flavour and colour of heated foods. Corresponding reactions, also referred to as "glycation", are known from biological systems, where the formation of advanced glycation endproducts (AGEs) shall play an important pathophysiological role in diabetes and uremia. In this review, pathways leading to the formation of individual protein-bound lysine and arginine derivatives in foods are described and nutritional consequences resulting from this posttranslational modifications of food proteins are discussed. |
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Authors:
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T Henle |
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Publication Detail:
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Type: Journal Article; Review Date: 2005-07-04 |
Journal Detail:
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Title: Amino acids Volume: 29 ISSN: 0939-4451 ISO Abbreviation: Amino Acids Publication Date: 2005 Dec |
Date Detail:
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Created Date: 2005-12-19 Completed Date: 2006-08-28 Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 9200312 Medline TA: Amino Acids Country: Austria |
Other Details:
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Languages: eng Pagination: 313-22 Citation Subset: IM |
Affiliation:
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Institute of Food Chemistry, Technical University of Dresden, Germany. Thomas.Henle@chemie.tu-dresden.de |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Amino Acids
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chemistry* Animals Carbohydrate Conformation Carbohydrate Sequence Food* Glycosylation Glycosylation End Products, Advanced / chemistry* Humans Maillard Reaction Molecular Sequence Data Molecular Structure Proteins / chemistry* |
| Chemical | |
Reg. No./Substance:
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0/Amino Acids; 0/Glycosylation End Products, Advanced; 0/Proteins |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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