Advanced glycation end products in health and disease
Advanced glycation end products (AGEs), formed through the nonenzymatic reaction of
reducing sugars with the side-chain amino groups of lysine or arginine of proteins, followed …
reducing sugars with the side-chain amino groups of lysine or arginine of proteins, followed …
Targeting inflammation in diabetic nephropathy: a tale of hope
Introduction: Diabetic nephropathy (DN) is the leading cause of chronic kidney disease
(CKD) and end-stage renal disease (ESRD). Beyond the new anti-diabetic drugs that …
(CKD) and end-stage renal disease (ESRD). Beyond the new anti-diabetic drugs that …
Food processing: The influence of the maillard reaction on immunogenicity and allergenicity of food proteins
The majority of foods that are consumed in our developed society have been processed.
Processing promotes a non-enzymatic reaction between proteins and sugars, the Maillard …
Processing promotes a non-enzymatic reaction between proteins and sugars, the Maillard …
Effects of collagen crosslinking on bone material properties in health and disease
M Saito, K Marumo - Calcified tissue international, 2015 - Springer
Data have accumulated to show that various types of collagen crosslinking are implicated in
the health of individuals, as well as in a number of disease states, such as osteoporosis …
the health of individuals, as well as in a number of disease states, such as osteoporosis …
Food-derived 1, 2-dicarbonyl compounds and their role in diseases
Abstract Reactive 1, 2-dicarbonyl compounds (DCs) are generated from carbohydrates
during food processing and storage and under physiological conditions. In the recent …
during food processing and storage and under physiological conditions. In the recent …
Glycoxidation of biological macromolecules: a critical approach to halt the menace of glycation
Glycation is the result of covalent bonding of a free amino group of biological
macromolecules with a reducing sugar, which results in the formation of a Schiff base that …
macromolecules with a reducing sugar, which results in the formation of a Schiff base that …
Accumulation of advanced glycation end products (AGEs) is associated with the severity of aortic stenosis in patients with concomitant type 2 diabetes
M Kopytek, M Ząbczyk, P Mazur, A Undas… - Cardiovascular …, 2020 - Springer
Background Accumulation of advanced glycation end products (AGEs) leads to chronic
glycation of proteins and tissue damage, particularly in patients with diabetes mellitus (DM) …
glycation of proteins and tissue damage, particularly in patients with diabetes mellitus (DM) …
Advanced glycation end products and risks for chronic diseases: intervening through lifestyle modification
C Prasad, KE Davis, V Imrhan, S Juma… - American journal of …, 2019 - journals.sagepub.com
Advanced glycation end products (AGEs) are a family of compounds of diverse chemical
nature that are the products of nonenzymatic reactions between reducing sugars and …
nature that are the products of nonenzymatic reactions between reducing sugars and …
[HTML][HTML] The impact of AGEs on human health and the development of their inhibitors based on natural compounds
Advanced glycation end products (AGEs) are a heterogeneous group of complex chemical
entities resulting from non-enzymatic reactions between reducing sugars with proteins, lipids …
entities resulting from non-enzymatic reactions between reducing sugars with proteins, lipids …
Action of metformin therapy against advanced glycation, oxidative stress and inflammation in type 2 diabetes patients: 3 months follow-up study
Background Persistence hyperglycemia results in the formation of advanced glycation end
products (AGEs) by non-enzymatic glycation. AGEs and their receptor RAGE play an …
products (AGEs) by non-enzymatic glycation. AGEs and their receptor RAGE play an …