S-[13C2]-carboxymethyl-L-cysteine

Maillard reaction product (MRP) are indicators for heat treatment of food. They are used as marker of the nutritional quality of food and have gained broad attention in cosmetics, biochemistry, food, and pharma industry. References: Alt, N. et al. Arch. Biochem. Biophys. 2004; 425: 200-206. Zeng, J. and Davies, M. J. Chem. Res. Toxicol. 2005; 18: 1232-1241. Zeng, J. et al. Biochem. J. 2006; 398: 197-206. Former Polypeptide article SC1593