| D007700 |
Kinetics |
The rate dynamics in chemical or physical systems. |
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| D010084 |
Oxidation-Reduction |
A chemical reaction in which an electron is transferred from one molecule to another. The electron-donating molecule is the reducing agent or reductant; the electron-accepting molecule is the oxidizing agent or oxidant. Reducing and oxidizing agents function as conjugate reductant-oxidant pairs or redox pairs (Lehninger, Principles of Biochemistry, 1982, p471). |
Redox,Oxidation Reduction |
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| D004791 |
Enzyme Inhibitors |
Compounds or agents that combine with an enzyme in such a manner as to prevent the normal substrate-enzyme combination and the catalytic reaction. |
Enzyme Inhibitor,Inhibitor, Enzyme,Inhibitors, Enzyme |
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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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| D000363 |
Agaricales |
An extensive order of basidiomycetous fungi whose fruiting bodies are commonly called mushrooms. |
Agaricaceae,Mushrooms,Agaricale,Mushroom |
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| D013882 |
Thiosemicarbazones |
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Thiosemicarbazone |
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| D014442 |
Monophenol Monooxygenase |
An enzyme of the oxidoreductase class that catalyzes the reaction between L-tyrosine, L-dopa, and oxygen to yield L-dopa, dopaquinone, and water. It is a copper protein that acts also on catechols, catalyzing some of the same reactions as CATECHOL OXIDASE. EC 1.14.18.1. |
Dopa Oxidase,Phenoloxidase,Tyrosinase,Cresolase,Phenol Oxidase,Phenoloxidase A,Phenoloxidase B,Monooxygenase, Monophenol,Oxidase, Dopa,Oxidase, Phenol |
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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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| D020134 |
Catalytic Domain |
The region of an enzyme that interacts with its substrate to cause the enzymatic reaction. |
Active Site,Catalytic Core,Catalytic Region,Catalytic Site,Catalytic Subunit,Reactive Site,Active Sites,Catalytic Cores,Catalytic Domains,Catalytic Regions,Catalytic Sites,Catalytic Subunits,Core, Catalytic,Cores, Catalytic,Domain, Catalytic,Domains, Catalytic,Reactive Sites,Region, Catalytic,Regions, Catalytic,Site, Active,Site, Catalytic,Site, Reactive,Sites, Active,Sites, Catalytic,Sites, Reactive,Subunit, Catalytic,Subunits, Catalytic |
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