Advanced glycation end products and allergy
Author:
Publisher
Springer Science and Business Media LLC
Subject
Immunology and Allergy
Link
https://link.springer.com/content/pdf/10.1007/s40629-023-00259-4.pdf
Reference40 articles.
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3. Teodorowicz M, van Neerven J, Savelkoul H. Food processing: the influence of the Maillard reaction on immunogenicity and allergenicity of food proteins. Nutrients. 2017;9:835. https://doi.org/10.3390/nu9080835.
4. Gupta RK, Gupta K, Sharma A, Das M, Ansari IA, Dwivedi PD. Maillard reaction in food allergy: pros and cons. Crit Rev Food Sci Nutr. 2018;58:208–26. https://doi.org/10.1080/10408398.2016.1152949.
5. Gou J, Liang R, Huang H, Ma X. Maillard reaction induced changes in allergenicity of food. Foods. 2022;11:530. https://doi.org/10.3390/foods11040530.
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1. Early- and life-long intake of dietary advanced glycation end-products (dAGEs) leads to transient tissue accumulation, increased gut sensitivity to inflammation, and slight changes in gut microbial diversity, without causing overt disease;Food Research International;2024-11
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