227Figure 9.2.A selection of known protein cross-links derived from the Maillard reaction in the body, from Miller and
Gerrard (2004). (Al-Abed and Bucala 2000, Brinkmann-Frye et al. 1998, Glomb and Pfahler 2001, Lederer and
Buhler 1999, Lederer and Klaiber 1999, Nakamura et al. 1997, Prabhakaram et al. 1997, Sell and Monnier 1989,
Tessier et al. 2003). The extent to which these cross-links are present in food is largely undetermined.
Abbreviations/acronyms:GOLA, N^6 -{2-[(5-amino-5-carboxypentyl)amino]-2-oxoethyl}lysine; ALI, arginine-lysine
imidazole; GODIC, N^6 -(2-{[(4S)-4-ammonio-5-oxido-5-oxopentyl]amino}-3,5-dihydro-4H-imidazol-4-ylidene)-L-
lysinate; MODIC, N^6 -(2-{[(4S)-4-ammonio-5-oxido-5-oxopentyl]amino}-5 methyl-3,5-dihydro-4H-imidazol-4-ylidene)-
L-lysinate; DODIC, N^6 -{2-{[(4S)-4-ammonio-5-oxido-5-oxopentyl]amino}-5[(2S,3R)-2,3,4-trihydroxybutyl]-3,
5-dihydro-4H-imidazol-4-ylidene)-L-lysinate; MOLD, methylglyoxal lysine dimer; GOLD, glyoxal lysine dimer.