Key Maillard intermediates - α-dicarbonyl compounds in foods: Occurrence, analysis, toxicity, and mitigation strategies
Yafei Kou, Zixiong Song, Ying Jing, Haizheng Li, Xiaoxiao Wei, Jianhua Xie, Mingyue Shen
Topics & Concepts
MethylglyoxalMaillard reactionGlycationGlyoxalDiacetylChemistryToxicityOxidative stressHuman healthFood scienceMedicineBiochemistryEnvironmental healthOrganic chemistryEnzymeReceptorAdvanced Glycation End Products researchNatural Antidiabetic Agents StudiesPhytochemicals and Antioxidant Activities