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LAL
Chemical name: Lysinoalanine hydrochloride salt (mixture of two diastereoisomers) // Synonyms: N6-(2-amino-?2-carboxyethyl)-L-Lysine hydrochloride salt, N6-(2-amino-2-carboxyethyl)-L-lysine HCl salt, (S)-2-amino-6-((R/S)-2-amino-2-carboxyethylamino)hexanoic acidhydrochloride salt; Component: CAS 18810-04-3
- Product code:HAA3310
- CAS No.:4418-81-9
- Formula:C9H19N3O4
- Molecular weight:233.26 g/mol
from €145.00
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
Optimization of the synthesis of the cross-linked amino acid ornithinoalanine and nuclear magnetic resonance characterization of lysinoalanine and ornithinoalanine; G. Boschin, L. Scaglioni and A. Arnoldi; J Agric Food Chem 1999; 47: 939-44. https://doi.org/10.1021/jf980869p
Copper(II) and cobalt(II) affinities of LL- and LD-lysinoalanine diastereomers: implications for food safety and nutrition; M. Friedman and K. N. Pearce; Journal of Agricultural and Food Chemistry 1989; 37: 123-127. https://doi.org/10.1021/jf00085a029
Lysinoalanine in foods; J. A. Maga; Journal of Agricultural and Food Chemistry 1984; 32: 955-964. https://doi.org/10.1021/jf00125a001
Lysinoalanine as a metal chelator. An implication for toxicity; R. Hayashi; Journal of Biological Chemistry 1982; 257: 13896-8.
Synthesis and properties of Nepsilon-(DL-2-amino-2-carboxyethyl)-L-lysine, lysinoalanine; J. C. Woodard, D. D. Short, C. E. Strattan and J. H. Duncan; Food Cosmet Toxicol 1977; 15: 109-15. https://doi.org/10.1016/s0015-6264(77)80315-5
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