Results 31 to 40 of about 1,999 (189)
Glycation of N-ε-carboxymethyllysine [PDF]
European Food Research and Technology, 2021 AbstractThe Maillard reaction is traditionally subdivided into three stages that start consecutively and run in parallel. Here, we show that N-ε-carboxymethyllysine (CML), a compound formed in the late stage of the reaction, can undergo a second glycation event at its secondary amino group leading to a new class of Amadori rearrangement products.
Michael Hellwig +2 more
openaire +1 more source
Antioxidants, 2023 Ozonated sunflower oil (OSO) is an established therapeutic agent and nutraceutical harboring various therapeutic values, including antiallergic, derma-protective, and broad-spectrum antimicrobial activity.
Kyung-Hyun Cho +3 more
doaj +1 more source
Comprehensive Quantification of Carboxymethyllysine-Modified Peptides in Human Plasma
Journal of the American Society for Mass Spectrometry, 2021 A prolonged hyperglycemic condition in diabetes mellitus results in glycation of plasma proteins. N(ε)-Carboxymethyllysine (CML) is a well-known protein advanced glycation end product, and one of its mechanisms of formation is through further oxidation of Amadori compound modified lysine (AML). Unlike enrichment of AML peptides using boronate affinity,
Arvind M. Korwar, Qibin Zhang
openaire +4 more sources
Food Science and Human Wellness, 2022 The study aimed to investigate and compare the contents of carboxymethyllysine (CML) in two kinds of broilers during postmortem ageing and storage. The contents of CML in raw and boiled (100 °C, 30 min) broiler briskets and legs which were from white ...
Suhong Huang +6 more
doaj +1 more source
Bioactivity of selected materials for coffee substitute. [PDF]
PLoS ONE, 2018 Epidemiological studies have suggested that coffee consumption is negatively correlated with the incidence of Parkinson's disease. Coffee contains relatively high levels of β-carbolines, which have been ascribed neuroactive effects in humans however the ...
Renata Zawirska-Wojtasiak +4 more
doaj +1 more source
, 2022 Microglial function declines during aging. The interaction of microglia with the gut microbiota has been well characterized during development and adulthood, but not in aging.
Omar Mossad (11990199) +2 more
core +1 more source
Heat-Induced Toxicants: Sensory Appeal Distracts Consumers' Attention From Potential Toxicological Risks of Thermally Processed Foods. [PDF]
Food Sci NutrThe central paradox of thermal processing of foods. (A) The application of heat (e.g., frying, baking, grilling) to food initiates complex chemical reactions, most notably the Maillard reaction and thermal degradation of protein, lipids, and carbohydrate. (B) These reactions create a desirable sensory experience characterized by enticing aromas, golden‐
Matondo JD, Issa-Zacharia A.
europepmc +2 more sources
, 2022 The advanced glycation endproduct carboxymethyllysine and its precursor fructoselysine are present in heated, processed food products and are considered potentially hazardous for human health.
Karsten Beekmann (1409260) +4 more
core +1 more source
Multitargeted Modulation of Skin Dullness by HNHT Formulation: Synergistic Inhibition of Melanogenesis, Glycation, and Lipofuscin Deposition. [PDF]
J Cosmet DermatolABSTRACT Background Skin dullness, characterized by pigmentation disorders and yellowing, is a major cosmetic concern in Asian populations. Lipofuscin exhibits ultraviolet (UV)/visible light spectral absorption, reduces skin reflectance, and contributes to dullness, whereas existing therapies targeting melanogenesis and glycation lack comprehensive ...
Wang Z, Fan Y, Ling P.
europepmc +2 more sources