Comparison of Free and Bound Advanced Glycation End Products (AGEs) in Food: A Review on the Possible Influence on Human Health.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.9b05891
Abstract: ABSTRACT: Debate on the hazard of advanced glycation end products (AGEs) in food has continued for many years, due to their uncertain bioavailability and ability to bind to their receptors (RAGEs) in vivo. There… read more here.
Keywords: free bound; ages food; glycation end; advanced glycation ... See more keywords
Advanced Glycation End Products: A Comprehensive Review of Their Detection and Occurrence in Food
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12112103
Abstract: The Maillard reaction (MR) is a complicated chemical process that has been extensively studied. Harmful chemicals known as advanced glycation end products (AGEs), with complex structures and stable chemical characteristics, are created during the final… read more here.
Keywords: food; end products; ages food; detection ... See more keywords