3-Deoxy-D-glucosone

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Purity: 95%

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3-Deoxy-D-erythro-hexulose 2-Keto-3-deoxyglucose

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3-Deoxy-D-glucosone is a key intermediate in the Maillard reaction, formed during the heating of reducing sugars and amino acids. It is associated with the development of diabetic complications by reacting with proteins and nucleic acids, causing significant pathological changes.

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