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Updated: Feb 15, 2026

Advanced Glycation End-Products Sensitize Human Sensory-Like Neuron Cells to Capsaicin-Induced Calcium Influx
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Complexity of Advanced Glycation End Products in Foods: Where Are We Now?

Yingdong Zhu1, Hunter Snooks1, Shengmin Sang1

  • 1Laboratory for Functional Foods and Human Health, Center for Excellence in Post-Harvest Technologies, North Carolina Agricultural and Technical State University , North Carolina Research Campus, 500 Laureate Way, Kannapolis, North Carolina 28081, United States.

Journal of Agricultural and Food Chemistry
|January 31, 2018
PubMed

Keywords:
Maillard reactionsamino acidschronic diseasedicarbonylsdietary AGEsnucleotidesphospholipids

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