Regulation of the maillard reaction by organic germanium compounds - Molecular mechanism on the prevention and reversible solubilization of Advanced Glycation Endproducts (AGE)

Main Group Metal Chemistry

Volumn 19, Issue 5, 1996, Pages 301-306

  Nakamura, Kunie ^a   Osawa, Toshihiko ^b   Kawakishi, Shunro ^b   Kakimoto, Norihiro ^c  

^a KITASATO UNIVERSITY SCHOOL OF MEDICINE   (Japan)

^b NAGOYA UNIVERSITY   (Japan)

^c Asai Germanium Research Institute   (Japan)

Author keywords

Advanced glycation endproducts (AGE); Amadori rearranged substance (ARS); Amino acids; Maillard reaction; Nuclear magnetic resonance (NMR); Organic germanium compounds

Indexed keywords

EID: 0030552964     PISSN: 07921241     EISSN: 21910219     Source Type: Journal    
DOI: 10.1515/MGMC.1996.19.5.301     Document Type: Article

References (5)

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3. Nakamura, K., Uga, S., Miyata, M., and Kakimoto, N., Maillard Reaction In Food Processing, Human Nutrition and Physiology. pp461-468, 1990. edited by Finot, G. Pergamon Press, Basel.
4. Nakamura, K., Nomto, K., Kariya, K., Nakajima, Y., Nishimoto, H. Uga, S.., Miyata, M., Osawa, T., Kawakishi, S., and Kakimoto. Amino Acids 1:263-278, 1991.
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