Advanced glycation end-products (AGEs) constitute a non-homogenous, chemically diverse
group of compounds formed either exogeneously or endogeneously on the course of …

Diabetic kidney disease has a high global disease burden and substantially increases the
risk of kidney failure and cardiovascular events. Despite treatment, there is substantial …

Diabetic kidney disease (DKD) is the primary cause of chronic kidney disease that inevitably
progress to end-stage kidney disease. Intervention strategies such as blood glucose control …

Advanced glycosylation end products (AGEs) are a series of complex compounds which
generate in the advanced phase of Maillard reaction, which can pose a non-negligible risk …

Persistent hyperglycemic state in type 2 diabetes mellitus leads to the initiation and
progression of non-enzymatic glycation reaction with proteins and lipids and nucleic acids …

Dietary advanced glycation end products (dAGEs) are complex and heterogeneous
compounds derived from nonenzymatic glycation reactions during industrial processing and …

Foods rich in carbohydrates or fats undergo the Maillard reaction during frying, which
promotes the color, flavor and sensory characteristics formation. In the meanwhile, Maillard …

Persistent low-grade inflammation and premature ageing are hallmarks of the uremic
phenotype and contribute to impaired health status, reduced quality of life, and premature …

The Maillard reaction is a simple but ubiquitous reaction that occurs both in vivo and ex vivo
during the cooking or processing of foods under high-temperature conditions, such as …

Advanced glycation end products (AGEs) are a heterogeneous group of molecules
produced, non‐enzymatically, from the interaction between reducing sugars and the free …