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

• Autores: He Li, Shu-Juan Yu
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 98, Nº 9, 2018, págs. 3225-3233
• Idioma: inglés
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• Resumen

  • Pyrraline and pentosidine are advanced Maillard reaction products derived from the reaction of glucose with the lysine amino group on proteins. They have been implicated in uremia, diabetes, and related complications, including inflammation, retinopathy, and nephropathy. This review focuses on the formation mechanism, human potential risks, and detections of pentosidine and pyrraline and lays the foundation for further study of pentosidine and pyrraline. © 2017 Society of Chemical Industry.; © 2017 Society of Chemical Industry.