Advanced glycation end products of dietary origin and their association with inflammation in diabete...
Advanced glycation end products of dietary origin and their association with inflammation in diabetes – A minireview
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Publisher
Germany: Sciendo
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Language
English
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Germany: Sciendo
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Advanced glycation end products (AGEs) are a diverse group of compounds that are formed as a result of the non-enzymatic reaction between a reducing sugar such as glucose and the free NH2 groups of an amino acid in a protein or other biomolecule. The chemical reaction, by which these products are generated, is known as the Maillard reaction and occ...
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Full title
Advanced glycation end products of dietary origin and their association with inflammation in diabetes – A minireview
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TN_cdi_doaj_primary_oai_doaj_org_article_b58f7ec3bd454f22b24c2b69cd68b0a0
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_b58f7ec3bd454f22b24c2b69cd68b0a0
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ISSN
1336-0329,1210-0668
E-ISSN
1336-0329
DOI
10.2478/enr-2024-0007
