- 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.
- Terms
-
Dietary Advanced Glycation End Products
Preferred Term
Term UI
T001115815
Date12/10/2021
LexicalTag
NON
ThesaurusID
NLM (2023)
-
Dietary Maillard Reaction Products
Term UI
T001115825
Date12/10/2021
LexicalTag
NON
ThesaurusID
NLM (2023)
-
Dietary Maillard Reaction Product
Term UI
T001115826
Date12/10/2021
LexicalTag
NON
ThesaurusID
NLM (2023)
-
Maillard Reaction Products, Dietary
Term UI
T001115827
Date12/10/2021
LexicalTag
NON
ThesaurusID
NLM (2023)
-
Maillard Reaction Product, Dietary
Term UI
T001115828
Date12/10/2021
LexicalTag
NON
ThesaurusID
NLM (2023)
-
Dietary AGEs
Term UI
T001115816
Date12/10/2021
LexicalTag
NON
ThesaurusID
NLM (2023)
-
Dietary Advanced Glycation End Product
Term UI
T001115817
Date12/10/2021
LexicalTag
NON
ThesaurusID
NLM (2023)
-
Dietary AGE
Term UI
T001115818
Date12/10/2021
LexicalTag
NON
ThesaurusID
NLM (2023)
-
Dietary Advanced Glycation Endproducts
Term UI
T001115819
Date12/10/2021
LexicalTag
NON
ThesaurusID
NLM (2023)
-
Dietary Advanced Glycation Endproduct
Term UI
T001115820
Date12/10/2021
LexicalTag
NON
ThesaurusID
NLM (2023)
-
Advanced Glycation End Product, Dietary
Term UI
T001115821
Date12/10/2021
LexicalTag
NON
ThesaurusID
NLM (2023)
-
Advanced Glycation End Products, Dietary
Term UI
T001115822
Date12/10/2021
LexicalTag
NON
ThesaurusID
NLM (2023)
-
Advanced Glycation Endproducts, Dietary
Term UI
T001115823
Date12/10/2021
LexicalTag
NON
ThesaurusID
NLM (2023)
-
Advanced Glycation Endproduct, Dietary
Term UI
T001115824
Date12/10/2021
LexicalTag
NON
ThesaurusID
NLM (2023)