Improvements in health care and lifestyle have led to an elevated lifespan and increased
focus on age-associated diseases, such as neurodegeneration, cardiovascular disease …

Advanced glycation endproducts (AGEs) form by Maillard-reactions after initial binding of
aldehydes with amines or amides in heated foods or in living organisms. The mechanisms of …

Advanced glycation end products (AGEs), the products of non-enzymatic browning reactions
between the active carbonyl groups of reducing sugars and the free amines of amino acids …

Despite new and effective drug therapies, insulin resistance (IR), type 2 diabetes mellitus
(T2D) and its complications remain major medical challenges. It is accepted that IR, often …

Low-grade inflammation is a characteristic of the obese state, and adipose tissue releases
many inflammatory mediators. The source of these mediators within adipose tissue is not …

Modern diets are largely heat-processed and as a result contain high levels of advanced
glycation end products (AGEs). Dietary advanced glycation end products (dAGEs) are …

Consumption of sugar-sweetened beverages (SSBs), particularly carbonated soft drinks,
may be a key contributor to the epidemic of overweight and obesity, by virtue of these …

ContextSugar-sweetened beverages like soft drinks and fruit punches contain large
amounts of readily absorbable sugars and may contribute to weight gain and an increased …

The enhanced generation and accumulation of advanced glycation endproducts (AGEs)
have been linked to increased risk for macrovascular and microvascular complications …

The role of advanced glycation end products (AGEs) in promoting and/or exacerbating
metabolic dysregulation is being increasingly recognized. AGEs are formed when reducing …