Studies on absorption and elimination of dietary maillard reaction products.
about
Does accumulation of advanced glycation end products contribute to the aging phenotype?Role of advanced glycation end products in cellular signalingVascular Effects of Dietary Advanced Glycation End ProductsPossible links between intestinal permeability and food processing: A potential therapeutic niche for glutamineBiodistribution and elimination study of fluorine-18 labeled Nε-carboxymethyl-lysine following intragastric and intravenous administrationDietary intake of advanced glycation end products did not affect endothelial function and inflammation in healthy adults in a randomized controlled trial.Acute macrovascular dysfunction in patients with type 2 diabetes induced by ingestion of advanced glycated β-lactoglobulinsDietary advanced glycation end products and aging.Dietary intake associated with serum versus urinary carboxymethyl-lysine, a major advanced glycation end product, in adults: the Energetics StudyDiabetic threesome (hyperglycaemia, renal function and nutrition) and advanced glycation end products: evidence for the multiple-hit agent?A perspective on the Maillard reaction and the analysis of protein glycation by mass spectrometry: probing the pathogenesis of chronic diseaseDetermination of Free-Form and Peptide Bound Pyrraline in the Commercial Drinks Enriched with Different Protein HydrolysatesOvalbumin modified with pyrraline, a Maillard reaction product, shows enhanced T-cell immunogenicity.Vascular effects of advanced glycation endproducts: Clinical effects and molecular mechanismsHealth effects of dietary Maillard reaction products: the results of ICARE and other studies.The Maillard reaction and pet food processing: effects on nutritive value and pet health.Baking, ageing, diabetes: a short history of the Maillard reaction.Prevention of protein glycation by natural compounds.The gastro-intestinal tract as the major site of biological action of dietary melanoidins.Carboxymethyl-lysine: thirty years of investigation in the field of AGE formation.Advanced glycation End-products (AGEs): an emerging concern for processed food industries.Advanced glycation end products (AGEs) and cardiovascular dysfunction: focus on high molecular weight AGEs.Food Processing: The Influence of the Maillard Reaction on Immunogenicity and Allergenicity of Food Proteins.Measurement of Lens Autofluorescence for Diabetes Screening.N-ε-fructosyllysine and N-ε-carboxymethyllysine, but not lysinoalanine, are available for absorption after simulated gastrointestinal digestion.Urinary excretion of dietary Maillard reaction products in healthy adult female cats.Short-term effects of dietary advanced glycation end products in ratsRole of advanced glycation end products in mobility and considerations in possible dietary and nutritional intervention strategies
P2860
Q24632710-374AB1B8-E55D-4040-925B-FF4D1F68D0A0Q27003423-AE001255-AEBD-4EF5-9FDC-D74B6958A996Q28081090-1AD76EAC-78F8-408D-8930-E9FC8D2D1F17Q28287402-3FAB2944-2D22-4BB8-B31C-184A51E0FA16Q28487790-0264F5C8-934E-4E31-80F0-9E615A557143Q33752140-50D6A2CE-DE8C-483C-97B2-9D4D0416525CQ34511878-7E00588E-EF6E-4E92-95D0-D559E3327BF4Q35670859-04B7443E-1FEE-49C8-B282-11BB9934A911Q36364486-F7A93244-6397-48F8-B348-9000494FBE2CQ37072018-CFB225E1-4E6B-40BE-86BC-363B2019D9E5Q37097143-D2DD85E1-CAC6-4666-B1C5-CC9DE2FEE7DCQ37134439-D4B30656-10C1-46E1-859B-980EC0538748Q37635868-C8B9E010-5AED-45B2-930F-FA8BC6D37158Q37636453-7E5C902F-BC13-4C5E-84AB-C9420DD92646Q37800425-26EE6BAC-1615-4F72-841E-4B7D3EF5D14EQ38126643-2CA44AB9-9C67-4BAB-A947-8DAA11BBACCAQ38232036-BA757C40-7020-4992-8A1F-F011FF00FEE2Q38358965-FE48D688-3FA5-49DC-A4FB-1F4E0889F308Q38370959-904D4B0C-80E6-422A-BACC-B8071F6684E6Q38606220-C2748755-A822-40D6-875D-5A9C086DFA52Q38647079-CC901EB7-B516-4CC1-BE31-ED25FF588C84Q39436295-4087DFE3-61C6-431A-82D9-8D13CDA0CB68Q41583979-AB41AA30-D17C-429F-B09B-A91E94BEDF9EQ42089443-7DBC4E2A-F8AF-491F-9386-0010C3B50276Q43595134-36A2A1D1-09CB-4C06-B00D-6BF0DA060ED1Q50938013-3423E94B-83E1-4039-927E-BCDC0EDDA58EQ57236993-75822113-B042-4AD5-9B0B-F1745816D752Q58577346-48515987-49BC-4B47-A6CE-3A96CE30D0FF
P2860
Studies on absorption and elimination of dietary maillard reaction products.
description
2005 nî lūn-bûn
@nan
2005年の論文
@ja
2005年学术文章
@wuu
2005年学术文章
@zh
2005年学术文章
@zh-cn
2005年学术文章
@zh-hans
2005年学术文章
@zh-my
2005年学术文章
@zh-sg
2005年學術文章
@yue
2005年學術文章
@zh-hant
name
Studies on absorption and elimination of dietary maillard reaction products.
@en
Studies on absorption and elimination of dietary maillard reaction products.
@nl
type
label
Studies on absorption and elimination of dietary maillard reaction products.
@en
Studies on absorption and elimination of dietary maillard reaction products.
@nl
prefLabel
Studies on absorption and elimination of dietary maillard reaction products.
@en
Studies on absorption and elimination of dietary maillard reaction products.
@nl
P2860
P356
P1476
Studies on absorption and elimination of dietary maillard reaction products.
@en
P2093
Anke Förster
Yvonne Kühne
P2860
P304
P356
10.1196/ANNALS.1333.054
P50
P577
2005-06-01T00:00:00Z