Oxidative stress is a critical factor in the pathogenesis and progression of diabetes and its
associated complications. The imbalance between reactive oxygen species (ROS) …

According to the investigation of Food and Drug Administration 2021, one hundred and
twenty-six potentially harmful substances are produced by Maillard reaction. Discovery of …

The importance of the interplay between inflammation and nutrition has generated much
interest in recent times. Inflammation has been identified as a key driver for disease-related …

Ageing is a composite process that involves numerous changes at the cellular, tissue, organ
and whole-body levels. These changes result in decreased functioning of the organism and …

Diabetes mellitus is a chronic metabolic disorder characterized by hyperglycaemia and
oxidative stress. Oxidative stress plays a crucial role in the development and progression of …

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 …

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 …

Macrophages are versatile immune cells with remarkable plasticity, enabling them to adapt
to diverse tissue microenvironments and perform various functions. Traditionally categorized …

Diet is an important nonpharmacological risk-modifying factor for Alzheimer's disease (AD).
The approaches used here to assess diet's role in the risk of AD include multi-country …

Manuka honey (MH) is a highly prized natural product from the nectar of Leptospermum
scoparium flowers. Increased competition on the global market drives MH product …