Review
doi: 10.1002/jsfa.8853.
Epub 2018 Feb 22.
Review of pentosidine and pyrraline in food and chemical models: formation, potential risks and determination
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- PMID: 29280151
- DOI: 10.1002/jsfa.8853
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Review
Review of pentosidine and pyrraline in food and chemical models: formation, potential risks and determination
J Sci Food Agric.
2018 Jul.
Abstract
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. © 2017 Society of Chemical Industry.
Keywords: determination; formation; pentosidine; potential risks; pyrraline.
© 2017 Society of Chemical Industry.
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