Effects of dietary bread crust Maillard reaction products on calcium and bone metabolism in rats

Amino Acids

Volumn 44, Issue 6, 2013, Pages 1409-1418

  Roncero Ramos, Irene ^a   Delgado Andrade, Cristina ^a   Haro, Ana ^a   Ruiz Roca, Beatriz ^a   Morales, Francisco J ^b   Navarro, María Pilar ^a  

^a CSIC   (Spain)

^b INSTITUTE OF FOOD SCIENCE   (Spain)

Author keywords

Advanced glycation end products; Bone markers; Calcium bioavailability; Maillard reaction products intake

Indexed keywords

ADVANCED GLYCATION END PRODUCT; CALCIUM;

ANIMAL EXPERIMENT; ANIMAL TISSUE; ARTICLE; BINDING AFFINITY; BIOAVAILABILITY; BONE DENSITY; BONE LEVEL; BONE METABOLISM; BONE TURNOVER; BREAD; BREAD CRUST; CALCIUM BALANCE; CALCIUM BINDING; CALCIUM METABOLISM; CARBOHYDRATE INTAKE; CONTROLLED STUDY; FEMUR; FOOD INTAKE; MOLECULAR WEIGHT; NONHUMAN; OSTEOLYSIS; PRIORITY JOURNAL; RAT; TISSUE DISTRIBUTION;

ANIMALS; BIOLOGICAL AVAILABILITY; BODY WEIGHT; BONE AND BONES; BREAD; CALCIUM; CALCIUM, DIETARY; DIET; EATING; FEMUR; GLYCOSYLATION END PRODUCTS, ADVANCED; MAILLARD REACTION; MOLECULAR WEIGHT; RATS; RATS, WISTAR; SOLUBILITY; TISSUE DISTRIBUTION;

ANIMALIA; RATTUS;

EID: 84878235876     PISSN: 09394451     EISSN: 14382199     Source Type: Journal    
DOI: 10.1007/s00726-011-1160-3     Document Type: Article

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