Extending the Spectrum of α-Dicarbonyl Compounds in Vivo
作者:Christian Henning、Kristin Liehr、Matthias Girndt、Christof Ulrich、Marcus A. Glomb
DOI:10.1074/jbc.m114.563593
日期:2014.10
Maillard alpha-dicarbonyl compounds are known as central intermediates in advanced glycation end product (AGE) formation. Glucose is the primary source of energy for the human body, whereas l-threo-ascorbic acid (vitaminC) is an essential nutrient, involved in a variety of enzymatic reactions. Thus, the Maillarddegradation of glucose and ascorbic acid is of major importance in vivo. To understand