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Effects of Maillard reaction and its product AGEs on aging and age-related diseases

Huan Peng Yuqi Gao Chenye Zeng Rui Hua Yannan Guo Yida Wang Zhao Wang

Food Science and Human Wellness2024，Vol.13Issue(3)：P.1118-1134,17.

Food Science and Human Wellness2024，Vol.13Issue(3)：P.1118-1134,17.DOI:10.26599/FSHW.2022.9250094

Effects of Maillard reaction and its product AGEs on aging and age-related diseases

Huan Peng ¹Yuqi Gao ¹Chenye Zeng ¹Rui Hua ¹Yannan Guo ¹Yida Wang ¹Zhao Wang¹

作者信息

1. Protein Science Key Laboratory of the Ministry of Education,School of Pharmaceutical Sciences,Tsinghua University,Beijing 100084,China
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摘要

关键词

Maillard reaction/Advanced glycation end products/Physiologic aging/Pathological aging/Drug intervention

分类

医药卫生

引用本文复制引用

Huan Peng,Yuqi Gao,Chenye Zeng,Rui Hua,Yannan Guo,Yida Wang,Zhao Wang..Effects of Maillard reaction and its product AGEs on aging and age-related diseases[J].Food Science and Human Wellness,2024,13(3):P.1118-1134,17.

基金项目

financially supported by grants from the National Natural Science Foundation of China (82170873,81871095) （82170873,81871095）

the National Natural Science Foundation of China (81974503) （81974503）

the Tsinghua University Spring Breeze Fund (20211080005)。（20211080005）

Food Science and Human Wellness

ISSN：2097-0765

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