| Topical term | produkty pokročilé glykace
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| See link | Advanced Glycation End Product (UF)
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| Advanced Glycation End Products (UF)
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| Advanced Glycation Endproduct (UF)
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| Advanced Glycation Endproducts (UF)
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| Advanced Maillard Reaction End Product (UF)
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| Advanced Maillard Reaction End Products (UF)
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| AGE (UF)
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| Glycated Lipids (UF)
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| Glycation Endproducts, Advanced (UF)
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| Glycotoxins (UF)
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| glykotoxiny (UF)
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| glykované lipidy (UF)
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| konečné produkty Maillardovy reakce (UF)
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| konečný produkt Maillardovy reakce (UF)
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| Maillard Product (UF)
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| Maillard Products (UF)
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| Maillard Reaction End Product (UF)
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| Maillard Reaction End Products (UF)
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| Maillard Reaction Product (UF)
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| Maillard Reaction Products (UF)
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| Maillardovy produkty (UF)
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| Maillardův produkt (UF)
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| produkt Maillardovy reakce (UF)
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| produkt pokročilé glykace (UF)
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| produkty Maillardovy reakce (UF)
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| produkty pokročilé glykosylace (UF)
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| See also | biologické toxiny
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| glykokonjugáty
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| glykované proteiny
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| konečné produkty pokročilé glykace v potravinách
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| Maillardova reakce (RT)
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| produkty rozkladu proteinů (RT)
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| receptor pro konečné produkty pokročilé glykace (RT)
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| Linking entry | Glycation End Products, Advanced
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| Conspect | D09. - 400. - 205
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| D23. - 946. - 381
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| Note | A heterogeneous group of compounds derived from rearrangements, oxidation, and cross-linking reactions that follow from non-enzymatic glycation of amino groups in PROTEINS; LIPIDS; or NUCLEIC ACIDS. Their accumulation in vivo accelerates under hyperglycemic, oxidative, or inflammatory conditions. Heat also accelerates the formation of advanced glycation end products (AGEs) such seen with the browning of food during cooking.
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| Database | MESH
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| References | (8) - MESH
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