Effects of Long-Term Exposure to Free Nε-(Carboxymethyl)lysine on Rats Fed a High-Fat Diet-Reference-Cited by-同舟云学术

Effects of Long-Term Exposure to Free Nε-(Carboxymethyl)lysine on Rats Fed a High-Fat Diet

Published:2015-12-18 Issue:51 Volume:63 Page:10995-11001
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Li Mei¹,Zeng Maomao¹,He Zhiyong¹,Zheng Zongping¹,Qin Fang¹,Tao Guanjun¹,Zhang Shuang¹,Chen Jie¹

Affiliation:

1. The State Key Laboratory of Food Science and Technology, ‡Analysis Center, and #Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China

Funder

Ministry of Science and Technology of the People's Republic of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b05750

Reference34 articles.

1. Dietary Advanced Glycation End Products and Aging

2. Dose-dependent utilisation of casein-linked lysinoalanine, N(epsilon)-fructoselysine and N(epsilon)-carboxymethyllysine in rats

3. Increased Accumulation of Protein-Bound Nε-(Carboxymethyl)lysine in Tissues of Healthy Rats after Chronic Oral Nε-(Carboxymethyl)lysine

4. An Advanced Glycation End Product (AGE)-Rich Diet Promotes Nε-Carboxymethyl-lysine Accumulation in the Cardiac Tissue and Tendons of Rats

5. Maillard reaction products: some considerations on their health effects

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