Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Stephanie Treibmann"'
Publikováno v:
Nutrients, Vol 14, Iss 17, p 3598 (2022)
The reactive 1,2-dicarbonyl compound methylglyoxal (MGO) is consumed with food and its concentrations decrease during digestion. In the present paper, the reaction of MGO with creatine, arginine, and lysine during simulated digestion, and its reactio
Externí odkaz:
https://doaj.org/article/3e023d8a7d234849bc8dd5b98bddde2b
Publikováno v:
Lebensmittelchemie. 75
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e44db420e1f2132b5ee19024c8181005
https://doi.org/10.1002/lemi.202158106
https://doi.org/10.1002/lemi.202158106
Publikováno v:
Journal of Agricultural and Food Chemistry. 67:5874-5881
Dicarbonyl compounds such as methylglyoxal (MGO) and 3-deoxyglucosone (3-DG) are formed via caramelization and the Maillard reaction in food during heating or in vivo as byproducts of glycolysis. Recently, it was shown that creatine, an amino compoun
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d268ff90d66f7cd8c6d6b57f33921a55
https://doi.org/10.1021/acs.jafc.9b01243
https://doi.org/10.1021/acs.jafc.9b01243
Publikováno v:
Präzisionsmedizin – Eine Reise in die Zukunft der Diabetologie www.diabeteskongress.de.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7c2af4ed79471517610f7d72e1bec6fe
https://doi.org/10.1055/s-0041-1727375
https://doi.org/10.1055/s-0041-1727375
Publikováno v:
Journal of agricultural and food chemistry. 68(17)
In the course of the Maillard reaction in vivo or in food, creatine reacts with the 1,2-dicarbonyl compound methylglyoxal to N-(4-methyl-5-oxo-1-imidazolin-2-yl)sarcosine (MG-HCr). We studied whether the urinary excretion of MG-HCr is affected by its
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::36545b95a62060c10746e8774314aa58
https://pubmed.ncbi.nlm.nih.gov/32233480
https://pubmed.ncbi.nlm.nih.gov/32233480
Publikováno v:
Journal of Agricultural and Food Chemistry. 65:10562-10570
Fructose and dicarbonyl compounds resulting from fructose in heated foods have been linked to pathophysiological pathways of several metabolic disorders. Up to now, very little has been known about the Maillard reaction of fructose in food. Heyns rea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::36a9f65baf29d99a2ca48c22de8ecd86
https://doi.org/10.1021/acs.jafc.7b04172
https://doi.org/10.1021/acs.jafc.7b04172