Role of the Maillard Reaction in Diabetes Mellitus and Diseases of Aging
- 1 August 1996
- journal article
- review article
- Published by Springer Nature in Drugs & Aging
- Vol. 9 (2) , 69-77
- https://doi.org/10.2165/00002512-199609020-00001
Abstract
Advanced glycation end-products (AGEs) are formed by spontaneous chemical reactions between carbohydrates and tissue proteins. The accumulation of AGEs in long-lived proteins contributes to the...Keywords
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