Review of pentosidine and pyrraline in food and chemical models: formation, potential risks and determination.

Published in: Journal of the science of food and agriculture (2018)

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.

Keyphrases

human health
risk assessment
endothelial cells
type diabetes
climate change
cardiovascular disease
oxidative stress
risk factors
induced pluripotent stem cells
blood glucose
metabolic syndrome
molecularly imprinted
solid phase extraction
pluripotent stem cells
insulin resistance