Advanced glycation end-products (AGEs) are the final products of the non-enzymatic
interaction between reducing sugars and amino groups in proteins, lipids and nucleic acids …

Of all medicinal plants used to treat ailments, the genus Aloe represents one of the
commonest. They manage various pathological conditions, including inflammation, infection …

The post-translational modification of proteins by nonenzymatic glycation (NEG) and the
accumulation of AGEs are the two underlying factors associated with the long-term …

Human serum albumin (HSA) being the most prevalent protein in the plasma is extremely
vulnerable to glycation. Two flavonoids naringin and naringenin were tested for their effects …

The objective of this work was to investigate the antidiabetic, antiglycation, and antioxidant
potentials of ethanolic extract of seeds of Brazilian Passiflora edulis fruits (PESE), a major by …

In this study, we report the protective effects of linolenic acid towards the formation of early
(HbA 1 c) and advanced glycation end-products (AGEs) based on fluorescence, circular …

Utilization of some herbal products in wound dressing for rapid healing with no side effects
is a highly interesting task. The present paper offers the use of Aloe vera extract in …

Non-enzymatic glycation can produce advanced glycation end products (AGEs), inducing a
series of diabetic complications. In this study, oleanolic acid (OA) was found to inhibit the …

Microvascular complications are among the major outcomes of patients with type II diabetes
mellitus, which are the consequences of impaired physiological functioning of small blood …

The Maillard reaction is one of the most important nonenzymatic reactions that occur in
organisms and food. Among the great variety of molecules or compounds that are formed in …