Glycation is both a physiological and pathological process which mainly affects proteins,
nucleic acids and lipids. Exogenous and endogenous glycation produces deleterious …

Lipids are characterized by extremely high structural diversity translated into a wide range of
physicochemical properties. As such, lipids are vital for many different functions including …

Phospholipids are the basic structure block of eukaryotic membranes, in both the outer and
inner membranes, which delimit cell organelles. Phospholipids can also be damaged by …

Reactive oxygen species (ROS) and their derivatives, reactive aldehydes (RAs), have been
implicated in the pathogenesis of many diseases, including metabolic, cardiovascular, and …

Obesity is considered a primary contributing factor in the development of many diseases,
including cancer, diabetes, and cardiovascular illnesses. Phytochemical-rich foods …

Conspectus Lipids are diverse class of small biomolecules represented by a large variety of
chemical structures. In addition to the classical biosynthetic routes, lipids can undergo …

Cereal germ (CG), a by-product of grain milling, has drawn much attention in the food
industry because of its nutritional and functional advantages. Nowadays, the utilization of …

Lipids, possessing unsaturated fatty acid chains and polar regions with nucleophilic
heteroatoms, represent suitable oxidation targets for autologous and heterologous reactive …

Epidemiological evidence shows an increased risk for developing Alzheimer's disease in
people affected by diabetes, a pathology associated with increased hyperglycemia. A …

Food-derived glycated phospholipids is potentially hazardous to human health. However,
there are few studies on the effects of lipids on the formation of glycated phospholipids. In …