Nutritional and toxicological aspects of the Maillard browning reaction in foods.
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Advanced glycation end products in foods and a practical guide to their reduction in the dietCirculating glycotoxins and dietary advanced glycation endproducts: two links to inflammatory response, oxidative stress, and agingOrally absorbed reactive glycation products (glycotoxins): an environmental risk factor in diabetic nephropathyAdvanced Glycation End Products: Link between Diet and Ovulatory Dysfunction in PCOS?Advanced glycation end-products: modifiable environmental factors profoundly mediate insulin resistanceRole of advanced glycation end products in cellular signalingCommercial processed soy-based food product contains glycated and glycoxidated lunasin proteoformsPimagedine: a novel therapy for diabetic nephropathy.Mapping the glycoxidation product Nε-carboxymethyllysine in the milk proteome.Diet and dermatology: the role of dietary intervention in skin diseaseIntervening in atherogenesis: lessons from diabetes.Inflammatory mediators are induced by dietary glycotoxins, a major risk factor for diabetic angiopathyAdvanced glycation in health and disease: role of the modern environment.Effects of Maillard reaction conditions on the functional properties of WPI chitosan oligosaccharide conjugatesDietary fat quantity and quality modifies advanced glycation end products metabolism in patients with metabolic syndrome.Maillard reaction products modulate gut microbiota composition in adolescents.The association of diabetes and dementia and possible implications for nondiabetic populations.Dietary advanced glycation end products and aging.Reduced oxidant stress and extended lifespan in mice exposed to a low glycotoxin diet: association with increased AGER1 expression.Diet-derived advanced glycation end products are major contributors to the body's AGE pool and induce inflammation in healthy subjects.Effects of dietary fiber and phytic acid on mineral availability.High dietary advanced glycation end products are associated with poorer spatial learning and accelerated Aβ deposition in an Alzheimer mouse model.Factors affecting adherence to a raw vegan diet.The Association of -429T>C and -374T>A Polymorphisms in the RAGE Gene with Polycystic Ovary Syndrome.AGE restriction in diabetes mellitus: a paradigm shift.Elevated serum advanced glycation end products and poor grip strength in older community-dwelling womenIn skeletal muscle advanced glycation end products (AGEs) inhibit insulin action and induce the formation of multimolecular complexes including the receptor for AGEs.Advanced glycation end products (AGE) and diabetes: cause, effect, or both?Dietary glycotoxins and infant formulas.An inverse association between serum soluble receptor of advanced glycation end products and hyperandrogenism and potential implication in polycystic ovary syndrome patients.Mechanisms of behavioral, atopic, and other reactions to artificial food colors in children.Effect of diet-derived advanced glycation end products on inflammation.Advanced glycation End-products (AGEs): an emerging concern for processed food industries.Inhibition of tumor suppressor p53 preserves glycation-serum induced pancreatic beta-cell demise.Impact of Saccharomyces cerevisiae metabolites produced during fermentation on bread quality parameters: A review.Dietary Advanced Glycation End Products and Cardiometabolic Risk.The Inhibition of Maillard Browning by Different Concentrations of Rosmarinic Acid and Epigallocatechin-3-Gallate in Model, Bakery, and Fruit Systems.Advanced glycation end products dietary restriction effects on bacterial gut microbiota in peritoneal dialysis patients; a randomized open label controlled trial.Optimization of Maillard Reaction between Glucosamine and Other Precursors by Measuring Browning with a Spectrophotometer.Furosine as a pasta quality marker: evaluation by an innovative and fast chromatographic approach.
P2860
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P2860
Nutritional and toxicological aspects of the Maillard browning reaction in foods.
description
1989 nî lūn-bûn
@nan
1989年の論文
@ja
1989年論文
@yue
1989年論文
@zh-hant
1989年論文
@zh-hk
1989年論文
@zh-mo
1989年論文
@zh-tw
1989年论文
@wuu
1989年论文
@zh
1989年论文
@zh-cn
name
Nutritional and toxicological aspects of the Maillard browning reaction in foods.
@en
type
label
Nutritional and toxicological aspects of the Maillard browning reaction in foods.
@en
prefLabel
Nutritional and toxicological aspects of the Maillard browning reaction in foods.
@en
P2860
P1476
Nutritional and toxicological aspects of the Maillard browning reaction in foods.
@en
P2093
Morrissey PA
P2860
P304
P356
10.1080/10408398909527499
P577
1989-01-01T00:00:00Z