Review of pentosidine and pyrraline in food and chemical models: formation, potential risks and determination.

Li, He; Yu, Shu-Juan

Li, He; Yu, Shu-Juan.

Affiliation

Li H; College of Food Science and Engineering, South China University of Technology, Guangzhou, China.
Yu SJ; College of Food Science and Engineering, South China University of Technology, Guangzhou, China.

J Sci Food Agric ; 98(9): 3225-3233, 2018 Jul.

Article in En | MEDLINE | ID: mdl-29280151

Subject(s)

Arginine/analogs & derivatives; Food Analysis; Lysine/analogs & derivatives; Norleucine/analogs & derivatives; Pyrroles/adverse effects; Pyrroles/analysis; Arginine/adverse effects; Arginine/analysis; Arginine/chemistry; Cross-Linking Reagents; Diabetes Complications/chemically induced; Diabetes Mellitus/chemically induced; Glucose/chemistry; Glycation End Products, Advanced; Humans; Inflammation/chemically induced; Lysine/adverse effects; Lysine/analysis; Lysine/chemistry; Molecular Structure; Norleucine/adverse effects; Norleucine/analysis; Norleucine/chemistry; Pyrroles/chemistry; Risk Factors; Uremia/chemically induced

Key words

determination; formation; pentosidine; potential risks; pyrraline

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Arginine / Pyrroles / Food Analysis / Lysine / Norleucine Type of study: Etiology_studies / Prognostic_studies / Risk_factors_studies Limits: Humans Language: En Journal: J Sci Food Agric Year: 2018 Document type: Article Affiliation country: China Country of publication: United kingdom

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