Počet záznamov: 1

Maillardova reakcia

Heslo	Maillardova reakcia
Heslo anglicky	Maillard Reaction
Odkazy	hnednutie potravín, neenzymatické hnednutie potravín, neenzýmové reakcia hnednutia potravín hnednutie potravín fruktácia glukácia glykácia glykácia lipidov glykácia neenzymatická glykozylácia neenzymatická glykácia proteínov neenzymatická glykácia proteínov ribácia
Angl. X odkazy	Browning Reaction Food Browning Fructation Glucation Glycation Lipid Glycation Non-Enzymatic Glycation Non-Enzymatic Glycosylation Nonenzymatic Protein Glycation Protein Glycation Ribation
Vysvetľujúca pozn. v angl.	A group of nonenzymatic reactions in which ALDEHYDES; KETONES; or reducing sugars react with the amino groups of AMINO ACIDS; PEPTIDES; PROTEINS; LIPIDS; or NUCLEIC ACIDS.The reaction with reducing sugars (glycation) results in formation of Schiff bases which undergo Amadori rearrangement and other reactions that result in the irreversible formation of ADVANCED GLYCATION END PRODUCTS (AGEs). Food browning, such as occurs when cooking with high heat (grilling, frying, roasting, etc.) is attributed to the Maillard reaction. Non-enzymatic glycation and subsequent formation of AGEs also occurs in vivo and is accelerated under hyperglycemic and inflammatory conditions, and OXIDATIVE STRESS.
Pozri aj (FX) v slov.	produkty pokročilej glykácie, konečné
Pozri aj (FX) v angl.	Glycation End Products, Advanced
Odkazy	(4) - ČLÁNKY
	(3) - heslo MeSH
	(2) - CiBaMed
	(2) - KNIHY

predmetové heslo

Počet záznamov: 1