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 …

Frying is one of the most common methods of preparing foods. However, it may lead to the
formation of potentially hazardous substances, such as acrylamide, heterocyclic amines …

Galactomannans are polysaccharides commonly extracted from the endosperm of various
leguminous seeds, exhibiting variations in their man/gal ratio based on their botanical origin …

Advanced glycation end‐products (AGEs) are produced in the final stage of the Maillard
reaction. AGEs formation may be inhibited by natural hydrolysates derived from plant or …

Genipa americana L. is widely distributed in diverse phytogeographic domains, from Mexico
to Argentina. Pulp, seeds and bark of genipap have biological properties with therapeutic …

This study investigates the potential of polyphenols extracted from rose pepper in regulating
diabetes mellitus and associated complications, including cardiovascular issues, lipid profile …

The science and processes of anti-glycoxidation are integral for exploring novel approaches
to address health concerns. The study examines the sustainable utilization of wild edibles …

Citronella and Nutmeg are two common spices used for seasoning and medicinal purposes,
both of which have significant economic value. This study aimed to investigate whether …

Özet İleri glikasyon son ürünleri (AGE), indirgen şekerler, proteinler, lipitler ve nükleik asitler
gibi birçok yapının glikasyonu sonucu oluşan karmaşık bileşiklerdir. AGE'ler hem vücutta …

Advanced glycation end products (AGEs) are formed by the non-enzymatic attachment of
carbohydrates to a biological macromolecule. These AGEs bind to their cognate receptor …