Nε-Carboxymethyllysine (CML), a Maillard reaction product, stimulates serotonin release and activates the receptor for advanced glycation end products (RAGE) in SH-SY5Y cells-Reference-Cited by-同舟云学术

Nε-Carboxymethyllysine (CML), a Maillard reaction product, stimulates serotonin release and activates the receptor for advanced glycation end products (RAGE) in SH-SY5Y cells

Published:2013 Issue:7 Volume:4 Page:1111
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Holik Ann-Katrin,Rohm Barbara,Somoza Mark M.,Somoza Veronika

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2013/FO/C3FO60097A

Reference47 articles.

1. Simplified Kinetic Scheme of Flavor Formation by the Maillard Reaction

2. Formation of flavour compounds in the Maillard reaction

3. A diet based on high-heat-treated foods promotes risk factors for diabetes mellitus and cardiovascular diseases

4. Nonlinear partial differential equations and applications: Inflammatory mediators are induced by dietary glycotoxins, a major risk factor for diabetic angiopathy

5. Preconditioning with Maillard reaction products improves antioxidant defence leading to increased stress tolerance in cardiac cells

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