Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 98, Issue 9, Pages 3225-3233Publisher
WILEY
DOI: 10.1002/jsfa.8853
Keywords
pentosidine; pyrraline; formation; potential risks; determination
Funding
- National Science Foundation of China [31771931]
- Science and Technology Planning Project of Guangdong Province of China [2014B020205001, 2013B051000015]
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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. (c) 2017 Society of Chemical Industry
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