Effect of inhibitor compounds on N ε-(carboxymethyl)lysine (CML) and N ε-(carboxyethyl)lysine (CEL) formation in model foods

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 22, 2010, Pages 12036-12041

  Srey, Chou ^a   Hull, George L J ^a   Connolly, Lisa ^a   Elliott, Christopher T ^a   Del Castillo, M Dolores ^b   Ames, Jennifer M ^c  

^a QUEEN'S UNIVERSITY BELFAST   (United Kingdom)

^b INSTITUTE OF FOOD SCIENCE RESEARCH CIAL   (Spain)

^c NORTHUMBRIA UNIVERSITY   (United Kingdom)

Author keywords

Advanced glycation endproducts (AGEs); advanced lipoxidation endproducts (ALEs); AGE ALE inhibitors; N (carboxyethyl)lysine (CEL); N (carboxymethyl)lysine (CML)

Indexed keywords

ADVANCED GLYCATION END PRODUCTS; ADVANCED LIPOXIDATION ENDPRODUCTS (ALES); ADVERSE EFFECT; AGE/ALE INHIBITORS; CARBOXYMETHYL; COOKING OIL; END-PRODUCTS; FERULIC ACIDS; MONOPHOSPHATES; SPONGE CAKES;

GLUCOSE; SUGAR (SUCROSE);

AMINO ACIDS;

DRUG DERIVATIVE; LYSINE; N(6) (1 CARBOXYETHYL)LYSINE; N(6) CARBOXYMETHYLLYSINE; N(6)-(1-CARBOXYETHYL)LYSINE; N(6)-CARBOXYMETHYLLYSINE;

ARTICLE; DRUG ANTAGONISM; FOOD ANALYSIS; FOOD HANDLING;

FOOD ANALYSIS; FOOD HANDLING; LYSINE;

EID: 78649304979     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf103353e     Document Type: Article

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