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G-H3
Nombre químico: (S)-2-amino-5-(2-amino-5-oxo-4,5-dihydro-1H-imidazol-1-yl)pentanoic acid trifluoroacetic acid salt
- Nº Artículo:HAA3280
- Nº CAS:194494-49-0
- Fórmula:C8H14N4O3
- Storage temperature:-20°C
- Masa molecular:214,22 g/mol
from 220,00 €
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
Proteomic analysis of arginine adducts on glyoxal-modified ribonuclease; W. E. Cotham, T. O. Metz, P. L. Ferguson, J. W. Brock, D. J. Hinton, S. R. Thorpe, J. W. Baynes and J. M. Ames; Mol Cell Proteomics 2004; 3: 1145-53. https://doi.org/10.1074/mcp.M400002-MCP200
Quantitative screening of advanced glycation endproducts in cellular and extracellular proteins by tandem mass spectrometry; P. J. Thornalley, S. Battah, N. Ahmed, N. Karachalias, S. Agalou, R. Babaei-Jadidi and A. Dawnay; The Biochemical journal 2003; 375: 581-92. https://doi.org/10.1042/BJ20030763
Isolation and characterization of glyoxal-arginine modifications; M. A. Glomb and G. Lang; J Agric Food Chem 2001; 49: 1493-501. https://doi.org/10.1021/jf001082d
On the reaction of glyoxal with proteins; U. Schwarzenbolz, T. Henle, R. Haeßner and H. Klostermeyer; Zeitschrift fr Lebensmitteluntersuchung und -Forschung A 1997; 205: 121-124. https://doi.org/10.1007/s002170050137
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All information contained in our webshop is compiled to the best of our knowledge.
Prices and product availability are subject to change and require reconfirmation. Please contact us for further information.
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