| 体内美拉德反应及其产物的病理作用研究进展 |
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| 引用本文： | 刘翼翔,景浩.体内美拉德反应及其产物的病理作用研究进展[J].食品与生物技术学报,2010,29(2):161-166. |
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| 作者姓名： | 刘翼翔 景浩 |
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| 作者单位： | 中国农业大学,食品科学与营养工程学院,北京,300081 |
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| 基金项目： | 国家自然科学基金资助项目 |
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| 摘 要： | 体内美拉德反应(Maillard reaction)是普遍存在于生物体中的还原糖与蛋白质之间的化学反应,其反应过程及产物十分复杂,反应终产物被称为晚期糖基化终产物(Advanced Glycation Endproductions,AGEs)。越来越多的研究表明,体内美拉德反应在疾病发生发展过程中起着重要作用。本文就体内美拉德反应的机制(包括反应过程、重要的反应中间产物和终产物)、在疾病发生发展过程的作用及其美拉德反应抑制剂的研究进行综述。
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| 关 键 词： | 美拉德反应 晚期糖基化终产物 诱导疾病作用 AGEs抑制剂 |
Advances in Pathological Effects of Maillard Reaction Products in vivo |
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| LIU Yi-xiang and JING Hao.Advances in Pathological Effects of Maillard Reaction Products in vivo[J].Journal of Food Science and Biotechnology,2010,29(2):161-166. |
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| Authors: | LIU Yi-xiang and JING Hao |
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| Affiliation: | LIU Yi-xiang,HAO Jing(College of Food Science & Nutritional Engineering,China Agricultural University,Beijing 300081,China) |
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| Abstract: | Maillard reaction is one of the common reactions between reducing sugar and protein in vivo,and is very complex in both the reaction process and its products and the end products of this reaction named as advanced glycation endproducts(AGEs).It was widely accepted that many human diseases origin from Maillard reaction.This review focused on the mechanisms of Maillard reaction in vivo,the relationships between AGEs and some diseases,and the progress of the inhibitors. |
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| Keywords: | maillard reaction advanced glycation endproducts(AGEs) inducing diseases anti-AGE agents |
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