Glyoxal derived from triglyceride participating in diet-derived Nε-carboxymethyllysine formation-Reference-Cited by-同舟云学术

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Glyoxal derived from triglyceride participating in diet-derived Nε-carboxymethyllysine formation

Published:2013-05 Issue:2 Volume:51 Page:836-840
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Han Lipeng,Li Lin,Li Bing,Zhao Di,Li Yuting,Xu Zhenbo,Liu Guoqin

Funder

National Basic Research Program of China

National Natural Science Foundation of China

NCET-10-0395

Fundamental Research Funds for the Central Universities, SCUT

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Identification of Nε-carboxymethyllysine as a degradation product of fructoselysine in glycated protein;Ahmed;The Journal of Biological Chemistry,1986

2. Determination of Nε-(carboxymethyl)lysine in food systems by ultra performance liquid chromatography-mass spectrometry;Assar;Amino Acids,2009

3. Lung level of HMBG1 is elevated in response to advanced glycation end product-enriched food in vivo;Bartling;Molecular Nutrition & Food Research,2007

4. Forty years of furosine — forty years of using Maillard reaction products as indicators of the nutritional quality of foods;Erbersdobler;Molecular Nutrition & Food Research,2007

5. A quantitative model of the generation of Nε-(carboxymethyl)lysine in the Maillard reaction between collagen and glucose;Ferreira;Biochemical Journal,2003

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