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FFI
Chemischer Name: 2-(2-Furoyl)-4(5)-(2-furanyl)-1H-imidazole // Synonyme: Furan-2-yl(5-(furan-2-yl)-1H-imidazol-2-yl)methanone
- Art-Nr.:HAA3250
- CAS Nr.:91037-91-1
- Lagertemperatur:-20°C
- Formel:C12H8N2O3
- Molare Masse:228,20 g/mol
Ab 120,00 €
description
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.
references
Mechanism of formation of the putative advanced glycosylation end product and protein cross-link 2-(2-furoyl)-4(5)-(2-furanyl)-1H-imidazole; F. G. Njoroge, A. A. Fernandes and V. M. Monnier; J Biol Chem 1988; 263: 10646-52.
Evidence against in vivo presence of 2-(2-furoyl)-4(5)-(2-furanyl)-1H-imidazole, a major fluorescent advanced end product generated by nonenzymatic glycosylation; S. Horiuchi, M. Shiga, N. Araki, K. Takata, M. Saitoh and Y. Morino; J Biol Chem 1988; 263: 18821-6.
Detection of an advanced glycosylation product bound to protein in situ; J. C. Chang, P. C. Ulrich, R. Bucala and A. Cerami; J Biol Chem 1985; 260: 7970-4.
Aging of proteins: isolation and identification of a fluorescent chromophore from the reaction of polypeptides with glucose; S. Pongor, P. C. Ulrich, F. A. Bencsath and A. Cerami; Proc Natl Acad Sci U S A 1984; 81: 2684-8. https://doi.org/10.1073/pnas.81.9.2684
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