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Glycation End Products, Advanced -- See Also Maillard Reaction


A group of nonenzymatic reactions in which aldehydes, ketones, or reducing sugars react with the amino groups of amino acids, peptides, proteins, lipids, or nucleic acids, ultimately resulting in the irreversible formation of ADVANCED GLYCATION END PRODUCTS. Food browning reactions, such as those that occur with cooking with high heat are attributed to this reaction type. This reaction also occurs in vivo and is accelerated under hyperglycemia, oxidative stress, and inflammatory conditions
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2 Glycation End Products, Advanced : Advanced glycation end-products in nephrology / Meeting on Advanced Glycosylation End Products in Nephrology: Much More Than Diabetic Nephrology, January 14, 2000, Padua, Italy ; volume editors, Angela D'Angelo, Silvana Favaro, Giovanni Gambaro  2001 1
3 Glycation End Products, Advanced -- chemistry : Mechanisms linking aging, diseases, and biological age estimation / editor, Sara C. Zapico, Smithsonian Institution, National Museum of Natural History, Anthropology Department, Washington, DC, USA  2017 1
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