The DOI matches its Crossref record; 4 of the 4 references it cites were found in a registry or an index.
Nε-(carboxymethyl)lysine content of foods commonly consumed in a Western style diet
Open accessAbstract
The potential adverse effects on health of diet-derived advanced glycation end-products (AGEs) is of current interest, due to their proposed involvement in the disease progression of diabetic and uraemic conditions. However, accurate information about levels of AGEs in foods is lacking. The objective of this investigation was to determine the level of one particular AGE, Ne-(carboxymethyl)lysine (CML), a marker of AGE formation, in a wide range of foods commonly consumed in a Western style diet. Individual foods (n = 257) were mixed, lyophilised, ground, reduced, fat-extracted, hydrolysed, and underwent solid-phase extraction. Extracts were analysed by ultra-performance liquid chromatography–tandem mass spectrometry (UPLC–MS/MS). Cereal (2.6 mg/100 g food) and fruit and vegetable (0.13 mg/100 g food) categories had the highest and lowest mean level of CML, respectively, when expressed in mg/100 g food. These data can be used for estimating potential consumer intakes, and provide information that can be used to educated consumers on how to reduce their CML intake.
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Perrone, A., Giovino, A., Benny, J., & Martinelli, F. (2020) · Oxidative Medicine and Cellular Longevity · doi:10.1155/2020/3818196 · Cited by 459
Scheijen, J. L. J. M., Clevers, E., Engelen, L., Dagnelie, P. C., Brouns, F., Stehouwer, C. D. A., & Schalkwijk, C. G. (2016) · Food Chemistry · doi:10.1016/j.foodchem.2015.06.049 · Cited by 343
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Snelson, M., & Coughlan, M. (2019) · Nutrients · doi:10.3390/nu11020215 · Cited by 230
Qu, W., Yuan, X., Zhao, J., Zhang, Y., Hu, J., Wang, J., & Li, J. (2017) · Molecular Nutrition & Food Research · doi:10.1002/mnfr.201700118 · Cited by 195
Bettiga, A., Fiorio, F., Di Marco, F., Trevisani, F., Romani, A., Porrini, E., Salonia, A., Montorsi, F., & Vago, R. (2019) · Nutrients · doi:10.3390/nu11081748 · Cited by 127
Zhao, D., Sheng, B., Wu, Y., Li, H., Xu, D., Nian, Y., Mao, S., Li, C., Xu, X., & Zhou, G. (2019) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.9b05891 · Cited by 107
Chen, Y., Filipov, N. M., & Guo, T. L. (2018) · Molecular Nutrition & Food Research · doi:10.1002/mnfr.201700641 · Cited by 20
Metadata
- Authors
- Hull, G. L. J., Woodside, J. V., Ames, J. M., & Cuskelly, G. J.
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2012-03
- Volume
- 131
- Issue
- 1
- Pages
- 170-174
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2088044927
- Cited by
- 263
- References
- 4
- FWCI
- 5.28
- Type
- journal article
- Language
- en
- Open access
- green
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