Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 67, Issue 41, Pages 11307-11311Publisher
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.9b04172
Keywords
advanced glycation end products; AGEs; Maillard reaction; glycation
Funding
- German Research Foundation (DFG) Senate Commission on Food Safety (SKLM)
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Current reports increasingly associate dietary advanced glycation end products (AGEs) resulting from the Maillard reaction (glycation) between reducing sugars and amino compounds in foods with pathophysiological consequences, such as chronic inflammation, atherosclerosis, and metabolic syndrome. Heated foods are therefore suggested to pose a potential risk for human health. However, studies in this field are very often based on questionable quantitative data and inadequate structural characterization. To improve the situation, the present perspective suggests quality criteria for future studies and the assessment of the currently available literature.
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