Five years of research on health risks and benefits of Maillard reaction products: an update.
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RAGE-dependent activation of gene expression of superoxide dismutase and vanins by AGE-rich extracts in mice cardiac tissue and murine cardiac fibroblasts.Prognostic potential and tumor growth-inhibiting effect of plasma advanced glycation end products in non-small cell lung carcinoma.Safety assessment of Maillard reaction products of chicken bone hydrolysate using Sprague-Dawley rats.Diabetic threesome (hyperglycaemia, renal function and nutrition) and advanced glycation end products: evidence for the multiple-hit agent?Physiological relevance of dietary melanoidins.Inhibition of advanced glycation endproduct formation by foodstuffs.Coffee melanoidins: structures, mechanisms of formation and potential health impacts.Review of the characteristics of food-derived and endogenous ne-carboxymethyllysine.The Maillard reaction and pet food processing: effects on nutritive value and pet health.Coffee and cancer risk, epidemiological evidence, and molecular mechanisms.Coffee components and cardiovascular risk: beneficial and detrimental effects.Carboxymethyl-lysine: thirty years of investigation in the field of AGE formation.Implications of the Maillard reaction on bovine alpha-lactalbumin and its proteolysis during in vitro infant digestion.8-C-(E-phenylethenyl)quercetin from onion/beef soup induces autophagic cell death in colon cancer cells through ERK activation.Food Processing: The Influence of the Maillard Reaction on Immunogenicity and Allergenicity of Food Proteins.Use of Microarray Datasets to generate Caco-2-dedicated Networks and to identify Reporter Genes of Specific Pathway Activity.Estimation of dietary intake of melanoidins from coffee and bread.Metabolic transit of N(ε)-carboxymethyl-lysine after consumption of AGEs from bread crust.The impact of the Maillard reaction on the in vitro proteolytic breakdown of bovine lactoferrin in adults and infants.Effects of dietary bread crust Maillard reaction products on calcium and bone metabolism in rats.Effect of different cooking methods on nutritional value and antioxidant activity of cultivated mushrooms.Sustainable bioethanol production combining biorefinery principles using combined raw materials from wheat undersown with clover-grass.Hydrolysates of glycated and heat-treated peanut 7S globulin (Ara h 1) modulate human gut microbial proliferation, survival and adhesion.Qualitative and quantitative analysis of furosine in fresh and processed ginsengs.Urinary excretion of dietary Maillard reaction products in healthy adult female cats.Antioxidant balance and accumulation of advanced glycation end products after the consumption of standard diets including Maillard reaction products from silver carp peptides.Antioxidative, Antibacterial, and Food Functional Properties of the Half-Fin Anchovy Hydrolysates-Glucose Conjugates Formed via Maillard Reaction.Antioxidant activity of bovine alpha lactalbumin Maillard products and evaluation of their in vitro gastro-duodenal digestive proteolysis.
P2860
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P2860
Five years of research on health risks and benefits of Maillard reaction products: an update.
description
2005 nî lūn-bûn
@nan
2005年の論文
@ja
2005年論文
@yue
2005年論文
@zh-hant
2005年論文
@zh-hk
2005年論文
@zh-mo
2005年論文
@zh-tw
2005年论文
@wuu
2005年论文
@zh
2005年论文
@zh-cn
name
Five years of research on heal ...... reaction products: an update.
@ast
Five years of research on heal ...... reaction products: an update.
@en
type
label
Five years of research on heal ...... reaction products: an update.
@ast
Five years of research on heal ...... reaction products: an update.
@en
prefLabel
Five years of research on heal ...... reaction products: an update.
@ast
Five years of research on heal ...... reaction products: an update.
@en
P2860
P356
P1476
Five years of research on heal ...... d reaction products: an update
@en
P2093
Veronika Somoza
P2860
P304
P356
10.1002/MNFR.200500034
P577
2005-07-01T00:00:00Z