Maillard reaction products consumption: Magnesium bioavailability and bone mineralization in rats

The aim of this study was to analyze the influence of the consumption of Maillard reaction products (MRP), derived from glucose-lysine and glucose-methionine mixtures heated for 90 minutes, on magnesium bioavailability and tissue concentration. Magnesium balances were performed in rats. Subsequently...

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Veröffentlicht in:	Food chemistry 2008-03, Vol.107 (2), p.631-639
Hauptverfasser:	Delgado-Andrade, Cristina, Seiquer, Isabel, Navarro, Marı´a Pilar
Format:	Artikel
Sprache:	eng
Schlagworte:	amino acid composition animal models animal tissues Bioavailability Biological and medical sciences Bone bone mineralization experimental diets Feeding. Feeding behavior Food industries Fundamental and applied biological sciences. Psychology glucose ingestion lysine Magnesium Maillard reaction products methionine mixtures nutrient availability rats Tissue distribution Vertebrates: anatomy and physiology, studies on body, several organs or systems
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