AGE DATABASE
Introduction
Start
Food Chemistry
pasta
| product | AP (mg/100g protein) |
FruLys (mg/ 100g protein) |
furosine (mg/100g protein) |
pyrraline (mg/100g protein) |
CML (mg/100g protein) |
MalLys (mg/ 100g protein) |
maltosine (mg/ 100g protein) |
formyline (mg/ 100g protein) |
MG-H1 (mg/100g protein) |
3-DG (mg/kg or l food) |
3-DGal (mg/kg or l food) |
GO (mg/kg or l food) |
HMF (mg/kg or l food) |
glucosyl-isomaltol (mg/ kg or l food) |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| pasta (9) | 105.0 - 399.0 (26) | 87.0 - 438.0 (26) | < 24.0 (32) | 1.6 - 15.5 (35) | 198.0 - 2400.0 (26) | < 3.4 (26) | 0.7 - 4.3 (26) | < 7.7 (26) | < 8.4 (26) | < 0.55 (26) | 0.2 - 7.9 (26) | |||
| pasta cooked (1) | < 8.8 (3) | < LoD (3) | < LoD (3) | < LoD (3) | ||||||||||
| pasta products (5) | 106.7 - 2267.6 (8) | 40.0 - 850.0 (8) | 3.0 - 5.0 (2) | 2.5 (3) | 0.0 - 0.62 (2) |
AP: Amadori-Product
CML: carboxymethyllysine
maltosine: 6-(3-hydroxy-4-oxo-2-methyl-4(1H)-pyridin-1-yl)-L-norleucine
MG-H1: N-(5-hydro-5-methyl-4-imidazolon-2-yo)-ornithine
3-DG: 3-deoxyglucosulose
3-DGal: 3-deoxygalactosulose
GO: glyoxal
HMF: hydroxymethylfurfural
back to: Start