Glyoxal-hydroimidazolone isomer

Maillard reaction product (MRP) are indicators for heat treatment of food. They are used as marker of the nutritional quality of food. G-H1 is one of hydroimidazolone isomers derived from glyoxal and arginine residues. References: Paul, R.G. et al. Biochem. J. 1998; 330: 1241-1248. Ahmed, N. et al. Biochem. J. 2002; 364: 1-14. Ahmed, N. et al. Biochem. J. 2002; 364: 15-24. Thornalley, P.J. et al. Biochem. J. 2003; 375: 581-592. Cotham, W.E. et al. J. Proteome Research 2004; 3: 1145-1153. Ahmed, N. et al. Diabetalogia 2005; 48: 1590-1603. Former Polypeptide article SC1556