A DETERMINAÇÃO DOS PRODUTOS AVANÇADOS DE GLICAÇÃO (AGES) E DE LIPOXIDAÇÃO (ALES) EM ALIMENTOS E EM SISTEMAS BIOLÓGICOS: AVANÇOS, DESAFIOS E PERSPECTIVAS
Advanced glycation (AGEs) and lipoxidation (ALEs) products are formed through specific condensation reactions between nucleophiles (amino groups of free amino acids or their residues in peptides, aminophospholipids or proteins) and electrophiles (carbonyls of reducing sugars, oxidized lipids or othe...
Main Authors: | Júnia H. Porto Barbosa, Isis T. Souza, Antônio E. G. Santana, Marília O. F. Goulart |
---|---|
Format: | Article |
Language: | English |
Published: |
Sociedade Brasileira de Química
2016-06-01
|
Series: | Química Nova |
Subjects: | |
Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422016000500608&lng=en&tlng=en |
Similar Items
-
MAILLARD REACTIONS – AN IMPORTANT FACTOR OF THE SAFETY AND QUALITY OF INFANT FORMULA
by: I. N. Skidan, et al.
Published: (2018-09-01) -
Effet du régime alimentaire sur les teneurs en Produits de Maillard dans le plasma, l'urine et les fèces de sujets sains
by: Saavedra Fernandez, Giselle
Published: (2011) -
Additive effects of dietary glycotoxins and androgen excess on the kidney of a female rat model
by: Sotiria Palimeri, et al.
Published: (2016-06-01) -
In-Depth Glyco-Peptidomics Approach Reveals Unexpected Diversity of Glycosylated Peptides and Atypical Post-Translational Modifications in Dendroaspis angusticeps Snake Venom
by: Michel Degueldre, et al.
Published: (2017-11-01) -
Use of Grape Pomace Phenolics to Counteract Endogenous and Exogenous Formation of Advanced Glycation End-Products
by: Pedapati S. C. Sri Harsha, et al.
Published: (2019-08-01)