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. 2022 Jan 15;14(2):371. doi: 10.3390/nu14020371

Figure 1.

Figure 1

Structural changes in proteins upon heating with and without reducing sugars. (A): protein aggregation, (B): early Maillard reaction, (C): advanced stage of the Maillard reaction. Nɛ-carboxymethyl lysine (CML) and pentosidine are shown as representatives for linear and cross-linking of heterocyclic advanced glycation end products, respectively.