3-deoxy Glucosone is a highly reactive 2-oxoaldehyde intermediate of the Maillard reaction produced during oxidative stress in response to excess sugar consumption and in association with diabetes. It is a precursor for the formation of advanced glycation endproducts and because it readily reacts with protein amino groups is also used for crosslinking studies. 3-deoxy Glucosone can be used as a reference for the analysis and detection of glucose degradation products and glycating agents.
An intermediate in the Maillard reaction of proteins with glucose, which is metabolised to 3-Deoxyfructose. An intermediate in the formation of pyrraline, which might contribute to a pathological effect, such as carcinogenesis
Frequently used as a reference for the analysis and detection of glucose degradation products and glycating agents. Also used for cross-linking studies as it readily reacts with protein amino groups.
ChEBI: A deoxyketohexose comprising the open-chain form of D-glucose lacking the -OH group at the 3-position and having the keto group at the 2-position.
