The formation of advanced glycation end products (AGEs) in foods is accelerated with heat
treatment, particularly within foods that are cooked at high temperatures for long periods of …

Impaired awareness of glycation biology in cancer initiation and progression is one of the
fundamental reasons for its meticulous investigation of the molecules involved in signalling …

Non-enzymatic reaction involving carbonyl of reducing sugars and amino groups in proteins
produces advanced glycation end products (AGEs). AGE accumulation in vivo is a crucial …

Advanced glycation end products (AGEs) are a cohort of heterogeneous compounds that
are formed after the nonenzymatic glycation of proteins, lipids and nucleic acids …

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 …

Background Non-enzymatic glycation is the addition of free carbonyl group of reducing
sugar to the free amino groups of proteins, resulting in the formation of a Schiff base and an …

Diabetes is a multifactorial disorder that increases mortality and disability due to its
complications. A key driver of these complications is nonenzymatic glycation, which …

Increased production of advanced glycation end products (AGEs) among reducing sugars
(glucose, fructose, galactose, or ribose) and amino acids/proteins via non-enzymatic …

Under hyperglycaemic conditions non-enzymatic glycation of proteins gives rise to
advanced glycation end products (AGEs). The AGEs thus formed generate free radicals …

Introduction: Diabetes Mellitus (DM) acts as an absolute mediator of cardiovascular risk,
prompting the prolonged occurrence, size and intricacy of atherosclerotic plaques via …