Passer au contenu principal

Medical Subject Headings (thesaurus)

Choisissez le vocabulaire dans lequel chercher

aligner
annoter
télécharger

Concept information

Chemical Phenomena > Organic Chemistry Phenomena > Maillard Reaction

Terme préférentiel

Maillard Reaction  

Type

  • mesh:Descriptor

Définition

  • A group of nonenzymatic reactions in which aldehydes, ketones, or reducing sugars react with the amino groups of amino acids, peptides, proteins, lipids, or nucleic acids, ultimately resulting in the irreversible formation of ADVANCED GLYCATION END PRODUCTS. Food browning reactions, such as those that occur with cooking with high heat are attributed to this reaction type. This reaction also occurs in vivo and is accelerated under hyperglycemia, oxidative stress, and inflammatory conditions.

Concept générique

Concepts associés

Qualificatif(s) autorisé(s)

Traductions

URI

http://data.loterre.fr/ark:/67375/JVR-G8LJMV56-2

Télécharger ce concept :

RDF/XML TURTLE JSON-LD Date de création 07/06/1988, dernière modification le 14/04/2017