Work

蛋白の糖化 : メイラード反応を中心にして

Year: 2004

Type: article

Abstract: The Maillard reaction is a complex and poorly understood series of reactions between reducing sugars and the primary amino groups of proteins. The resulting advanced glycation end-products (AGEs) and active oxygen species are thought to contribute to the development of diabetic complications and aging. This review describes the basic chemistry of the Maillard reaction.

Source: Institutional Repositories DataBase (IRDB)

Author: 堀川, 博朗

Language: Japanese

Topic: Advanced Glycation End Products research

Subfield: Clinical Biochemistry

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

Open Access status: green

OpenAlex ID: W7208479000

FWCI:

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Related to: 10