换一批
换一批
第一作者：
Malene W,Poulsen
第一单位：
Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg C, Denmark.
作者：
关键词
1,4-bis(5-amino-5-carboxy-1-pentyl)pyrazinium radical cation1-DG1-deoxyglucosone3-DG3-deoxyglucosoneAGEAGEAGER1ALEAdvanced glycation endproductsBSACELCMLCROSSPYDADDODICDOLDDietELISAFood preparationGCGOGODICGOLDHMWHPLCInsulin sensitivityLDLLMWMAPKMGMG-HMODICMOLDMRPMSMaillard reactionMaillard reaction productN(ε)-carboxyethyllysineN(ε)-carboxymethyl-lysineNADPHNF-κBPBMCRAGESIRT1T1DT2DType 2 diabetesadvanced glycation endproductadvanced glycation endproduct receptor 1advanced lipoxidation endproductapoEapolipoprotein Ebovine serum albumindiode array detectorenzyme-linked immunosorbent assaygas chromatographyglyoxalhigh molecular weighthigh performance liquid chromatographyimidazolium cross-link derived from 3-deoxyglucosone and lysine-arginineimidazolium cross-link derived from 3-deoxyglucosone and lysine-lysineimidazolium cross-link derived from glyoxal and lysine-arginineimidazolium cross-link derived from glyoxal and lysine-lysineimidazolium cross-link derived from methylglyoxal and lysine-arginineimidazolium cross-link derived from methylglyoxal and lysine-lysinelow molecular weightlow-density lipoproteinmass spectrometrymethylglyoxalmethylglyoxal-derived hydroimidazolonemitogen-activated protein kinasesnicotinamide adenine dinucleotide phosphatenuclear factor kappa Bperipheral blood mononuclear cellsreceptor for advanced glycation endproductssRAGEsirtuin-1soluble receptor for advanced glycation endproductstype 1 diabetestype 2 diabetes
主题词
吸收(Absorption);动物(Animals);精氨酸(Arginine);生物利用度(Biological Availability);色谱法, 液相(Chromatography, Liquid);烹饪(Cooking);疾病模型, 动物(Disease Models, Animal);食品(Food);糖基化(Glycosylation);人类(Humans);赖氨酸(Lysine);美拉德反应(Maillard Reaction);质谱分析法(Mass Spectrometry);分子量(Molecular Weight);味觉(Taste)
DOI
10.1016/j.fct.2013.06.052
PMID
23867544
发布时间
2024-01-09
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