Advanced glycation end products (AGEs) are generated by nonenzymatic modifications of
macromolecules (proteins, lipids, and nucleic acids) by saccharides (glucose, fructose, and …

Advanced glycation end products (AGEs) are formed by a series of chemical reactions of
amino acids, peptides, proteins, and ketones at normal temperature or heated non …

Maillard reaction (MR) is a non-enzymatic browning reaction commonly seen in food
processing, which occurs between reducing sugars and compounds with amino groups …

Chronic elevation of sugar and oxidative stress generally results in development of
advanced glycation end products (AGEs) in diabetic individuals. Accumulation of AGEs in an …

MAGE (melibiose-derived advanced glycation end-product) is the glycation product
generated in the reaction of a model protein with melibiose. The in vivo analog accumulates …

MAGE (melibiose-derived advanced glycation end-product) is the glycation product
generated in the reaction of a model protein with melibiose. The in vivo analog accumulates …

Background and aims The occurrence of chronic heart and kidney diseases among the
South Asian populations has been rising exponentially over the years. Research has been …

Minyak jelantah adalah hasil dari penggorengan makanan yang berulang, menyebabkan
penurunan kualitas lingkungan dan kesehatan manusia karena mengandung zat polifenol …

Advanced glycation end products (AGEs) are a class of heterogeneous compounds formed
by the Maillard reaction between reducing sugars and free amino groups of proteins …

Τα τελικά προϊόντα προχωρημένης γλυκοζυλίωσης (AGEs= Advanced Glycation End
products) είναι οργανικά μόρια που σχηματίζονται στους ζωντανούς οργανισμούς ή …