Effect of Inhibitor Compounds on N-epsilon-(Carboxymethyl)lysine (CML) and N-epsilon-(Carboxyethyl)lysine (CEL) Formation in Model Foods
Data(s) |
24/11/2010
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Resumo |
The possible adverse effects on health of diet-derived advanced glycation endproducts (AGES) and advanced lipoxidation endproducts (ALES) is of current interest. This study had the objective of determining the effects of the addition of AGE/ALE inhibitors and different types of sugar and cooking oil on N-epsilon-(carboxymethyl)lysine (CML) and N-epsilon-(carboxyethyl)lysine (CEL) formation in model foods (sponge cakes). The cake baked using glucose produced the highest level of CML (2.07 +/- 0.24 mmol/mol lysine), whereas the cake baked using fructose produced the highest concentration of CEL (25.1 +/- 0.15 mmol/mol lysine). There were no significant differences between CML concentrations formed in the cakes prepared using different types of cooking oil, but significant differences (P |
Identificador | |
Idioma(s) |
eng |
Direitos |
info:eu-repo/semantics/restrictedAccess |
Fonte |
Srey , C , Hull , G L J , Connolly , L , Elliott , C , Del Castillo , M D & Ames , J 2010 , ' Effect of Inhibitor Compounds on N-epsilon-(Carboxymethyl)lysine (CML) and N-epsilon-(Carboxyethyl)lysine (CEL) Formation in Model Foods ' Journal of Agricultural and Food Chemistry , vol 58 , no. 22 , pp. 12036-12041 . DOI: 10.1021/jf103353e |
Palavras-Chave | #/dk/atira/pure/subjectarea/asjc/1100 #Agricultural and Biological Sciences(all) #/dk/atira/pure/subjectarea/asjc/1600 #Chemistry(all) |
Tipo |
article |