| D007700 |
Kinetics |
The rate dynamics in chemical or physical systems. |
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| D008239 |
Lysine |
An essential amino acid. It is often added to animal feed. |
Enisyl,L-Lysine,Lysine Acetate,Lysine Hydrochloride,Acetate, Lysine,L Lysine |
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| D009828 |
Oleanolic Acid |
A pentacyclic triterpene that occurs widely in many PLANTS as the free acid or the aglycone for many SAPONINS. It is biosynthesized from lupane. It can rearrange to the isomer, ursolic acid, or be oxidized to taraxasterol and amyrin. |
Oleanol,Hederins,Oleanane Triterpenes,Triterpenes, Oleanane |
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| D010636 |
Phenols |
Benzene derivatives that include one or more hydroxyl groups attached to the ring structure. |
|
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| D011794 |
Quercetin |
A flavonol widely distributed in plants. It is an antioxidant, like many other phenolic heterocyclic compounds. Glycosylated forms include RUTIN and quercetrin. |
3,3',4',5,7-Pentahydroxyflavone,Dikvertin |
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| D005960 |
Glucosides |
A GLYCOSIDE that is derived from GLUCOSE. |
Glucoside |
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| D006801 |
Humans |
Members of the species Homo sapiens. |
Homo sapiens,Man (Taxonomy),Human,Man, Modern,Modern Man |
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| D014315 |
Triterpenes |
A class of terpenes (the general formula C30H48) formed by the condensation of six isoprene units, equivalent to three terpene units. |
Triterpene,Triterpenoid,Triterpenoids |
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| D015227 |
Lipid Peroxidation |
Peroxidase catalyzed oxidation of lipids using hydrogen peroxide as an electron acceptor. |
Lipid Peroxidations,Peroxidation, Lipid,Peroxidations, Lipid |
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| D015416 |
Maillard Reaction |
A group of nonenzymatic reactions in which ALDEHYDES; KETONES; or reducing sugars react with the amino groups of AMINO ACIDS; PEPTIDES; PROTEINS; LIPIDS; or NUCLEIC ACIDS.The reaction with reducing sugars (glycation) results in formation of Schiff bases which undergo Amadori rearrangement and other reactions that result in the irreversible formation of ADVANCED GLYCATION END PRODUCTS (AGEs). Food browning, such as occurs when cooking with high heat (grilling, frying, roasting, etc.) is attributed to the Maillard reaction. Non-enzymatic glycation and subsequent formation of AGEs also occurs in vivo and is accelerated under hyperglycemic and inflammatory conditions, and OXIDATIVE STRESS. |
Browning Reaction,Food Browning,Fructation,Glucation,Glycation,Lipid Glycation,Non-Enzymatic Glycation,Non-Enzymatic Glycosylation,Nonenzymatic Protein Glycation,Protein Glycation,Ribation,Browning Reactions,Browning, Food,Glycation, Lipid,Glycation, Non-Enzymatic,Glycation, Protein,Glycosylation, Non-Enzymatic,Non Enzymatic Glycation,Non Enzymatic Glycosylation,Protein Glycation, Nonenzymatic,Reaction, Browning,Reaction, Maillard,Reactions, Browning |
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