A malabsorption syndrome that is precipitated by the ingestion of foods containing GLUTEN, such as wheat, rye, and barley. It is characterized by INFLAMMATION of the SMALL INTESTINE, loss of MICROVILLI structure, failed INTESTINAL ABSORPTION, and MALNUTRITION
A malabsorption syndrome that is precipitated by the ingestion of foods containing GLUTEN, such as wheat, rye, and barley. It is characterized by INFLAMMATION of the SMALL INTESTINE, loss of MICROVILLI structure, failed INTESTINAL ABSORPTION, and MALNUTRITION
Glutenfreies Produkt : Gluten-free ancient grains : cereals, pseudocereals, and legumes: sustainable, nutritious, and health-promoting foods for the 21st Century / edited by John R.N. Taylor, Joseph M. Awika
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
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Glycation End Products, Advanced : Advanced glycation end-products in nephrology / Meeting on Advanced Glycosylation End Products in Nephrology: Much More Than Diabetic Nephrology, January 14, 2000, Padua, Italy ; volume editors, Angela D'Angelo, Silvana Favaro, Giovanni Gambaro
2001
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Glycation End Products, Advanced -- chemistry : Mechanisms linking aging, diseases, and biological age estimation / editor, Sara C. Zapico, Smithsonian Institution, National Museum of Natural History, Anthropology Department, Washington, DC, USA
A heterogeneous group of compounds derived from rearrangements, oxidation, and cross-linking reactions that follow from non-enzymatic glycation of amino groups in proteins. They are also know as Maillard products. 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 under or over high heat
A numerical system of measuring the rate of BLOOD GLUCOSE generation from a particular food item as compared to a reference item, such as glucose = 100. Foods with higher glycemic index numbers create greater blood sugar swings
A numerical system of measuring the rate of BLOOD GLUCOSE generation from a particular food item as compared to a reference item, such as glucose = 100. Foods with higher glycemic index numbers create greater blood sugar swings
A numerical system of measuring the rate of BLOOD GLUCOSE generation from a particular food item as compared to a reference item, such as glucose = 100. Foods with higher glycemic index numbers create greater blood sugar swings
Enzymes that catalyze the dehydrogenation of GLYCERALDEHYDE 3-PHOSPHATE. Several types of glyceraldehyde-3-phosphate-dehydrogenase exist including phosphorylating and non-phosphorylating varieties and ones that transfer hydrogen to NADP and ones that transfer hydrogen to NAD
