Maillard reaction products in food as pro-inflammatory and pro-arteriosclerotic factors of degenerative diseases;Maillardprodukte aus lebensmitteln als pro-entzündliche und pro-arteriosklerotische faktoren bei degenerativen erkrankungen

Zeitschrift fur Gerontologie und Geriatrie

Volumn 38, Issue 5, 2005, Pages 347-353

  Webster, J ^a   Wilke, M ^a   Stahl, P ^b   Kientsch Engel, R ^b   Munch G ^a,c  

^a JAMES COOK UNIVERSITY   (Australia)

^b ROCHE DIAGNOSTICS GMBH   (Germany)

^c UNIVERSITY OF LEIPZIG   (Germany)

Author keywords

Accelerated aging; Advanced glycation end products; Arteriosclerosis; Diabetes; Inflammation; Maillard reaction

Indexed keywords

ADVANCED GLYCATION END PRODUCT;

AGING; ARTERIOSCLEROSIS; BIOACCUMULATION; DEGENERATIVE DISEASE; DIABETES MELLITUS; FOOD PROCESSING; GLYCATION; HUMAN; INFLAMMATION; KIDNEY DISEASE; METABOLISM; MICROANGIOPATHY; NEUROPATHY; REVIEW; VASCULAR DISEASE;

AGED; AGED, 80 AND OVER; ANIMALS; ARTERIOSCLEROSIS; BODY BURDEN; DIABETES COMPLICATIONS; FOOD CONTAMINATION; GLYCOSYLATION END PRODUCTS, ADVANCED; HUMANS; INFLAMMATION; MAILLARD REACTION; RISK FACTORS;

EID: 27644531843     PISSN: 09486704     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00391-005-0263-4     Document Type: Review

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