Hydroxyl radical induced by lipid in Maillard reaction model system promotes diet-derived Nε-carboxymethyllysine formation

Author:

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

Publisher

Elsevier BV

Subject

Toxicology,General Medicine,Food Science

Reference47 articles.

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2. Analysis, distribution, and dietary exposure of glyoxal and methylglyoxal in cookies and their relationship with other heat-induced contaminants;Arribas-Lorenzo;J. Agric. Food Chem.,2010

3. Chemistry of the fructosamine assay: D-glucosone is the product of oxidation of Amadori compounds;Baker;Clin. Chem.,1994

4. Lung level of HMBG1 is elevated in response to advanced glycation end product-enriched food in vivo;Bartling;Mol. Nutr. Food Res.,2007

5. Inhibitory effect of the Cree traditional medicine wiishichimanaanh (Vaccinium vitis-idaea) on advanced glycation endproduct formation: identification of active principles;Beaulieu;Phytother. Res.,2010

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