Carboxymethyl-lysine: Thirty years of investigation in the field of AGE formation

Food and Function

Volumn 7, Issue 1, 2016, Pages 46-57

  Delgado Andrade, Cristina ^a  

^a CSIC   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

BODY FLUIDS; TISSUE;

ADDITIVE ACTION; ADVANCED GLYCATION END PRODUCTS; CARBOXYMETHYL LYSINES; FORMATION ROUTES; IN-VIVO; INTERESTING INFORMATION; MITIGATION STRATEGY; PHYSIOLOGICAL CONDITION;

AMINO ACIDS;

ADVANCED GLYCATION END PRODUCT; LYSINE; N(6)-CARBOXYMETHYLLYSINE;

ANALOGS AND DERIVATIVES; BIOAVAILABILITY; BONE DISEASE; CHEMISTRY; DEGENERATIVE DISEASE; DIET; FOOD; FOOD CONTAMINATION; FOOD HANDLING; GLYCATION; HEAT; HUMAN; NEOPLASM; OXIDATIVE STRESS; PROCEDURES; SYNTHESIS;

BIOLOGICAL AVAILABILITY; BONE DISEASES; DIET; FOOD; FOOD CONTAMINATION; FOOD HANDLING; GLYCOSYLATION END PRODUCTS, ADVANCED; HOT TEMPERATURE; HUMANS; LYSINE; MAILLARD REACTION; NEOPLASMS; NEURODEGENERATIVE DISEASES; OXIDATIVE STRESS;

EID: 84956677187     PISSN: 20426496     EISSN: 2042650X     Source Type: Journal    
DOI: 10.1039/c5fo00918a     Document Type: Review

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