Does the Maillard Reaction Formation of Dietary Advanced Glycation End Products With Frying Also Merit Study as a Pathogenic Mechanism of Fried Food Toxicity or Does This Toxicity Only Involve Lipid Peroxidation?

Jaime Uribarri; Mona S. Calvo

doi:10.1016/j.tjnut.2024.08.013

Does the Maillard Reaction Formation of Dietary Advanced Glycation End Products With Frying Also Merit Study as a Pathogenic Mechanism of Fried Food Toxicity or Does This Toxicity Only Involve Lipid Peroxidation?

Research output: Contribution to journal › Editorial

Original language	English
Journal	Journal of Nutrition
DOIs	https://doi.org/10.1016/j.tjnut.2024.08.013
State	Accepted/In press - 2024

Access to Document

10.1016/j.tjnut.2024.08.013

Cite this

@article{3c2b53346b534f6694a45f522d690cee,

title = "Does the Maillard Reaction Formation of Dietary Advanced Glycation End Products With Frying Also Merit Study as a Pathogenic Mechanism of Fried Food Toxicity or Does This Toxicity Only Involve Lipid Peroxidation?",

author = "Jaime Uribarri and Calvo, {Mona S.}",

year = "2024",

doi = "10.1016/j.tjnut.2024.08.013",

language = "English",

journal = "Journal of Nutrition",

issn = "0022-3166",

publisher = "Elsevier B.V.",

}

TY - JOUR

T1 - Does the Maillard Reaction Formation of Dietary Advanced Glycation End Products With Frying Also Merit Study as a Pathogenic Mechanism of Fried Food Toxicity or Does This Toxicity Only Involve Lipid Peroxidation?

AU - Uribarri, Jaime

AU - Calvo, Mona S.

PY - 2024

Y1 - 2024

UR - http://www.scopus.com/inward/record.url?scp=85204045151&partnerID=8YFLogxK

U2 - 10.1016/j.tjnut.2024.08.013

DO - 10.1016/j.tjnut.2024.08.013

M3 - Editorial

C2 - 39216789

AN - SCOPUS:85204045151

SN - 0022-3166

JO - Journal of Nutrition

JF - Journal of Nutrition

ER -