Effect of inhibitor compounds on Nε-(carboxymethyl)lysine (CML) and Nε-(carboxyethyl)lysine (CEL) formation in model foods.

  title={Effect of inhibitor compounds on N$\epsilon$-(carboxymethyl)lysine (CML) and N$\epsilon$-(carboxyethyl)lysine (CEL) formation in model foods.},
  author={Chou Srey and George L. J. Hull and Lisa Connolly and Christopher T. Elliott and Mar{\'i}a Dolores del Castillo and Jennifer M. Ames},
  journal={Journal of agricultural and food chemistry},
  volume={58 22},
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 Nε-(carboxymethyl)lysine (CML) and Nε-(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… Expand
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The results of model systems indicated that polyphenols were able to enhance the production of CML and CEL, and the levels of C ML andCEL increased 1.2- and 1.5-fold, respectively, which indicates the main pathways responsible for CMLand CEL formation during black tea processing likely involve fructoselysine and others but not glyoxal or methylglyoxal. Expand
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Abstract Ne-Carboxymethyllysine (CML) and Ne-carboxyethyllysine (CEL) are typical advanced glycation end-products (AGEs) found in foods, which have been linked to various health risks. Little isExpand
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Nε-(carboxymethyl)-l-lysine content in cheese, meat and fish products is affected by the presence of copper during elaboration process
Formation of dietary advanced glycation end products has been extensively studied, principally with the aim to decrease their intake. In this work, the relationship between copper potentially presentExpand