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

@article{Srey2010EffectOI,
  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},
  year={2010},
  volume={58 22},
  pages={
          12036-41
        }
}
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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