| Descriptor English: | Dietary Advanced Glycation End Products | ||||||
| Descriptor Spanish: |
Productos Dietéticos Finales de Glicación Avanzada
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| Descriptor Portuguese: | Produtos Finais da Glicação Avançada em Alimentos | ||||||
| Descriptor French: | Produits terminaux de glycation avancée alimentaires | ||||||
| Entry term(s): |
AGE, Dietary AGEs, Dietary Advanced Glycation End Product, Dietary Advanced Glycation End Products, Dietary Advanced Glycation Endproduct, Dietary Advanced Glycation Endproducts, Dietary Dietary AGE Dietary AGEs Dietary Advanced Glycation End Product Dietary Advanced Glycation Endproduct Dietary Advanced Glycation Endproducts Dietary Maillard Reaction Product Dietary Maillard Reaction Products Maillard Reaction Product, Dietary Maillard Reaction Products, Dietary |
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| Tree number(s): |
D09.400.205.250 D23.946.381.250 G07.203.300.356 J02.500.356 |
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| RDF Unique Identifier: | https://id.nlm.nih.gov/mesh/D000093362 | ||||||
| Scope note: | Advanced glycation end products (AGEs) present in food. They are absorbed by the GASTROINTESTINAL SYSTEM and contribute to the body's total AGEs. The food BROWNING REACTION, such as occurs during food processing or cooking with high heat (frying, broiling, grilling, roasting, etc.) accelerates the formation of AGEs in food. |
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| Allowable Qualifiers: |
AD administration & dosage AE adverse effects AG agonists AI antagonists & inhibitors AN analysis BL blood CF cerebrospinal fluid CH chemistry CL classification CS chemical synthesis EC economics GE genetics HI history IM immunology IP isolation & purification ME metabolism PD pharmacology PH physiology PK pharmacokinetics PO poisoning RE radiation effects SD supply & distribution ST standards TO toxicity TU therapeutic use UR urine |
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| Previous Indexing: |
Glycation End Products, Advanced (2004-2022) |
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| Public MeSH Note: | 2023 |
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| History Note: | 2023 |
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| DeCS ID: | 60175 | ||||||
| Unique ID: | D000093362 | ||||||
| Documents indexed in the Virtual Health Library (VHL): | Click here to access the VHL documents | ||||||
| Date Established: | 2023/01/01 | ||||||
| Date of Entry: | 2022/07/08 | ||||||
| Revision Date: | 2022/04/06 |
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CHEMICALS AND DRUGS
Carbohydrates [D09]Carbohydrates -
CHEMICALS AND DRUGS
Biological Factors [D23]Biological Factors -
PHENOMENA AND PROCESSES
Physiological Phenomena [G07]Physiological Phenomena -
TECHNOLOGY, INDUSTRY, AND AGRICULTURE
Food and Beverages [J02]Food and Beverages
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Dietary Advanced Glycation End Products
- Preferred
| Concept UI |
M000753830 |
| Scope note | Advanced glycation end products (AGEs) present in food. They are absorbed by the GASTROINTESTINAL SYSTEM and contribute to the body's total AGEs. The food BROWNING REACTION, such as occurs during food processing or cooking with high heat (frying, broiling, grilling, roasting, etc.) accelerates the formation of AGEs in food. |
| Preferred term | Dietary Advanced Glycation End Products |
| Entry term(s) |
AGE, Dietary AGEs, Dietary Advanced Glycation End Product, Dietary Advanced Glycation End Products, Dietary Advanced Glycation Endproduct, Dietary Advanced Glycation Endproducts, Dietary Dietary AGE Dietary AGEs Dietary Advanced Glycation End Product Dietary Advanced Glycation Endproduct Dietary Advanced Glycation Endproducts Dietary Maillard Reaction Product Dietary Maillard Reaction Products Maillard Reaction Product, Dietary Maillard Reaction Products, Dietary |
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