The Maillard reaction is a simple but ubiquitous reaction that occurs both in vivo and ex vivo
during the cooking or processing of foods under high-temperature conditions, such as …

Background Advanced glycation end-products (AGEs) are a sort of complex products formed
by the Maillard reaction between the carbonyls of reducing sugars and the free amino …

Background Chronic stress–induced inflammatory responses occur in part via danger-
associated molecular pattern (DAMP) molecules, such as high mobility group box 1 protein …

Research has shown an increasingly clear relationship between diabetes and a variety of
mental health issues. These include diagnosable psychiatric disorders, and other problems …

Advanced glycation end products (AGEs) are glycated proteins or lipids formed
endogenously in the human body or consumed through diet. Ultra-processed foods and …

Receptor for advanced glycation end-products (RAGE) is a member of the immunoglobulin
superfamily. RAGE binds and mediates cellular responses to a range of DAMPs (damage …

Food-borne advanced glycation end products (AGEs) are highly related to various
irreversible diseases, and N ε-(carboxymethyl) lysine (CML) is the typical hazardous AGE …

Background. Finding the associations between schizophrenia symptoms and the biomarkers
of inflammation, oxidative stress and the kynurenine pathway may lead to the …

Receptor for advanced glycation end products (RAGE) is an immunoglobulin-like receptor
present on cell surface. RAGE binds to an array of structurally diverse ligands, acts as a …

Porphyromonas gingivalis (P. gingivalis) is a Gram-negative oral anaerobic bacterium that
plays a key role in the pathogenesis of periodontitis. P. gingivalis expresses a variety of …