Metabolic transit of dietary advanced glycation end-products - the case of NƐ-carboxymethyllysine

• Published in: Glycoconjugate journal Vol. 38; no. 3; pp. 311 - 317
• Main Authors: Tessier, Frederic J., Boulanger, Eric, Howsam, Michael
• Format: Journal Article
• Language: English
• Published: New York Springer US 01.06.2021; Springer Nature B.V; Springer Verlag
• Subjects: Advanced glycosylation end products; Advances in Glycation: from food to human health and disease; Biochemistry; Biomedical and Life Sciences; Chronic exposure; Comprehensive Review Article; Flavors; Food; Glycosylation; Life Sciences; Maillard reaction; Metabolism; Pathology; Digestion; Metabolism; Maillard; Carboxymethyllysine; Glycation

The Maillard reaction, also called glycation, is one of the major chemical reactions responsible for most yellow-to-brown colors and aromas in cooked foods. This reaction between reducing sugars and amino functions on proteins affects not only the flavor of food, but also leads to the formation of a...