期刊
MOLECULAR NUTRITION & FOOD RESEARCH
卷 51, 期 9, 页码 1085-1090出版社
WILEY
DOI: 10.1002/mnfr.200600304
关键词
advanced glycation endproducts; amadori rearrangement products; N-epsilon-(carboxymethyl)lysine; maillard reaction; pyrraline
In vivo, advanced glycation endproducts (AGEs) are linked to various diseases, particularly those associated with diabetes. AGEs are also formed when many foods are thermally processed. The extent to which dietary AGEs are absorbed by the gastrointestinal (GI) tract and their possible role in the onset and promotion of disease are currently of considerable interest. This paper reviews information that supports the argument that dietary AGEs are not a risk to human health.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据