Health effects of dietary Maillard reaction products: The results of ICARE and other studies

Amino Acids

Volumn 42, Issue 4, 2012, Pages 1119-1131

  Tessier, Frédéric J ^a   Birlouez Aragon, Inès ^b  

^a INSTITUT POLYTECHNIQUE LASALLE BEAUVAIS   (France)

^b Spectralys Innovation   (France)

Author keywords

Advanced glycation endproducts; Glycation; Health; Maillard reaction; Ne Carboxymethyllysine; Nutrition

Indexed keywords

6 N CARBOXYMETHYLLYSINE; ACRYLAMIDE; ADVANCED GLYCATION END PRODUCT; FRUCTOSE; AMINO ACID;

ABSORPTION; BIOAVAILABILITY; CHOLESTEROL BLOOD LEVEL; DIABETES MELLITUS; DIETARY INTAKE; DISEASE SEVERITY; ENVIRONMENTAL EXPOSURE; FEEDING BEHAVIOR; FOOD COMPOSITION; FOOD INTAKE; FOOD PROCESSING; GLOMERULUS FILTRATION; GLYCATION; HEALTH PROMOTION; HUMAN; INSULIN RESISTANCE; KIDNEY DISEASE; NONHUMAN; NUTRITIONAL ASSESSMENT; OXIDATIVE STRESS; PRIORITY JOURNAL; PROTEIN DEGRADATION; PROTEIN MODIFICATION; REVIEW; TANDEM MASS SPECTROMETRY; URINARY EXCRETION; VASCULAR DISEASE; ANIMAL; CHEMISTRY; DISEASES; HEALTH; METABOLISM; NUTRITIONAL VALUE;

ANIMALIA;

AMINO ACIDS; ANIMALS; DISEASE; GLYCOSYLATION END PRODUCTS, ADVANCED; HEALTH; HUMANS; MAILLARD REACTION; NUTRITIVE VALUE;

EID: 84862654327     PISSN: 09394451     EISSN: 14382199     Source Type: Journal    
DOI: 10.1007/s00726-010-0776-z     Document Type: Review

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