著者
山本 靖彦 棟居 聖一
出版者
日本食生活学会
雑誌
日本食生活学会誌 (ISSN:13469770)
巻号頁・発行日
vol.25, no.4, pp.237-240, 2015 (Released:2015-05-09)
参考文献数
23

All living cells and organisms depend on monosaccharides such as glucose as a source of energy and carbon for metabolism. Glycation (Maillard reaction) is thus an unavoidable “background” reaction in all living systems. Advanced glycation end-products (AGE) and melanoidins are stable end products of the Maillard reaction. The non-enzymatic glycation reaction takes place both exogenously (in food) and endogenously (in human body) between reducing sugars like glucose and amino groups of proteins. AGE and melanoidins are responsible for the browning observed as a result of cooking, processing and storage of foods such as coffee, soy sauce, beer and miso. In this review, we discuss about effects of the food-derived AGE and melanoidins on lifestyle-related diseases and human health.

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ヒラクさんが出ていた番組の前半でAGE(終末糖化産物)が体に悪いという話が出ていたけど、メラノイジンには抗酸化作用があるよなあと疑問に思って調べたら、AGEには良い面と悪い面があるらしいが、全容はよく分かっていないということが分か… https://t.co/p9pPFnTj66
@mighty_sugawara 2015年の論文 https://t.co/VDX6GlSCyc

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