Evaluation of advanced glycation end products and carbonyl compounds in patients with different conditions of oxidative stress-Reference-Cited by-同舟云学术

Evaluation of advanced glycation end products and carbonyl compounds in patients with different conditions of oxidative stress

Published:2005-07 Issue:7 Volume:49 Page:685-690
ISSN:1613-4125
Container-title:Molecular Nutrition & Food Research
language:en
Short-container-title:Mol. Nutr. Food Res.

Author:

Lapolla Annunziata,Reitano Rachele,Seraglia Roberta,Sartore Giovanni,Ragazzi Eugenio,Traldi Pietro

Publisher

Wiley

Subject

Food Science,Biotechnology

Reference32 articles.

1. Glycation of amino groups in protein. Studies on the specificity of modification of RNase by glucose.

2. , , Nonenzymatic glycosylation and browning of protein in vivo, in: Weller, G. R., Feather, M. S. (Eds.), The Maillard Reaction in Foods and Nutrition. American Chemical Society Series, 1983, pp. 431-499.

3. Importance of measuring products of non-enzymatic glycation of proteins

4. Accumulation of albumin-linked and free-form pentosidine in the circulation of uremic patients with end-stage renal failure: renal implications in the pathophysiology of pentosidine.

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