Maillard Reaction Products II: Reactive Dicarbonyl Compounds and Advanced Glycation End Products

2014 ◽  
pp. 64-79 ◽  
Keyword(s):  
Maillard Reaction ◽  
Advanced Glycation End Products ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Advanced Glycation ◽  
Dicarbonyl Compounds ◽  
Glycation End Products ◽  
End Products

Antioxidant balance and accumulation of advanced glycation end products after the consumption of standard diets including Maillard reaction products from silver carp peptides

2016 ◽  
Vol 7 (11) ◽  
pp. 4709-4719 ◽  
Author(s):  
Ye Yao ◽  
Kaining Han ◽  
Shiyuan Dong ◽  
Mingyong Zeng ◽  
Zunying Liu
Keyword(s):  
Oxidative Stress ◽  
Advanced Glycation End Products ◽  
Silver Carp ◽  
Maillard Reaction Products ◽  
Diabetic Mice ◽  
Reaction Products ◽  
Advanced Glycation ◽  
Glycation End Products ◽  
End Products ◽  
High Age

The oxidative stress of diabetic mice fed on peptide MRPs with high AGE levels was aggravated, and the uptake of CML correlated with excretion but affected the accumulation in organs to a lesser extent.

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

RSC Advances ◽  
2019 ◽  
Vol 9 (27) ◽  
pp. 15162-15170 ◽  
Author(s):  
Yuting Wang ◽  
Huiyu Hu ◽  
David Julian McClements ◽  
Shaoping Nie ◽  
Mingyue Shen ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Advanced Glycation End Products ◽  
Model Systems ◽  
Advanced Glycation ◽  
Frying Temperature ◽  
Dicarbonyl Compounds ◽  
Amadori Products ◽  
Glycation End Products ◽  
End Products

Fatty acids and triglycerides impact lysine-derived AGE formation through modulating the formation of α-dicarbonyl compounds and Amadori products.

scholarly journals Development of a novel Maillard reaction-based time–temperature indicator for monitoring the fluorescent AGE content in reheated foods

RSC Advances ◽  
2020 ◽  
Vol 10 (18) ◽  
pp. 10402-10410 ◽  
Author(s):  
Bei Hu ◽  
Lin Li ◽  
Yi Hu ◽  
Di Zhao ◽  
Yuting Li ◽  
...  
Keyword(s):  
Chronic Diseases ◽  
Maillard Reaction ◽  
Advanced Glycation End Products ◽  
Advanced Glycation ◽  
Glycation End Products ◽  
End Products

Dietary advanced glycation end products (AGEs) are formed via the Maillard reaction in foods, especially in reheated foods, and can cause chronic diseases.

Identification of advanced glycation end products of the Maillard reaction in Pick's disease

1996 ◽  
Vol 219 (2) ◽  
pp. 95-98 ◽  
Author(s):  
Takemi Kimura ◽  
Kazuyoshi Ikeda ◽  
Junichi Takamatsu ◽  
Toshio Miyata ◽  
Gen Sobue ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Advanced Glycation End Products ◽  
Pick's Disease ◽  
Pick’S Disease ◽  
Advanced Glycation ◽  
Glycation End Products ◽  
End Products
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