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Chemical name: N-omega-Carboxyethyl-L-arginine (mixture of two diastereoisomers) // Synonyms: N-omega-(1-carboxyethyl)-L-arginine (mixture of two diastereoisomers)
|Molecular weight:||246,27 g/mol|
Maillard Reaction Products (MRPs) are indicators for the heat treatment of food, as well as markers of nutritional quality. They also appear naturally in the human body as so-called Advanced Glycation End Products (AGEs). As such, they are indicators for body health and disease processes, including inflammation, diabetes, cancer and ageing. Consequently, AGEs gained broad attention in cosmetics, biochemistry, food, and pharmaceutical applications.
This material is supplied as a salt containing varying contents of the acid counterion. The net content of each batch is specified in the respective certificate of analysis.
Arginine-derived advanced glycation end products generated in peptide-glucose mixtures during boiling; A. Frolov, R. Schmidt, S. Spiller, U. Greifenhagen and R. Hoffmann; J Agric Food Chem 2014; 62: 3626-35. https://doi.org/10.1021/jf4050183
Formation of arginine modifications in a model system of Nalpha-tert-butoxycarbonyl (Boc)-arginine with methylglyoxal; A. Klopfer, R. Spanneberg and M. A. Glomb; J Agric Food Chem 2011; 59: 394-401. https://doi.org/10.1021/jf103116c
Model studies on the influence of high hydrostatic pressure on the formation of glycated arginine modifications at elevated temperatures; N. Alt and P. Schieberle; J Agric Food Chem 2005; 53: 5789-97. https://doi.org/10.1021/jf050615l
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