Phenolic acids inhibit the formation of advanced glycation end products in food simulation systems depending on their reducing powers and structures

AGEs and chronic subclinical inflammation in diabetes: disorders of immune system

(2015) Hang Hu et al.   DIABETES-METABOLISM RESEARCH AND REVIEWS

Mechanism of antiglycating properties of syringic and chlorogenic acids in in vitro glycation system

(2015) Abhishek Bhattacherjee et al.   FOOD RESEARCH INTERNATIONAL

Inhibition of protein glycation by phenolic acids: physiological relevance and implication of protein-phenolic interactions

(2015) A. Vlassopoulos et al.   PROCEEDINGS OF THE NUTRITION SOCIETY

Protective Effects of Ferulic Acid on High Glucose-Induced Protein Glycation, Lipid Peroxidation, and Membrane Ion Pump Activity in Human Erythrocytes

(2015) Weerachat Sompong et al.   PLoS One

Crosstalk between TGF-β1 and complement activation augments epithelial injury in pulmonary fibrosis

(2014) Hongmei Gu et al.   FASEB JOURNAL

Dietary intakes and food sources of phenolic acids in the European Prospective Investigation into Cancer and Nutrition (EPIC) study

(2013) Raul Zamora-Ros et al.   BRITISH JOURNAL OF NUTRITION

Structures Required of Polyphenols for Inhibiting Advanced Glycation end Products Formation

(2013) Yixi Xie et al.   CURRENT DRUG METABOLISM

Dietary advanced glycation end-product restriction for the attenuation of insulin resistance, oxidative stress and endothelial dysfunction: a systematic review

(2013) N J Kellow et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION

Phenolic acids, anthocyanins, and antioxidant capacity in rice (Oryza sativa L.) grains at four stages of development after flowering

(2013) Yafang Shao et al.   FOOD CHEMISTRY

Nϵ-(carboxymethyl)lysine: A Review on Analytical Methods, Formation, and Occurrence in Processed Food, and Health Impact

(2013) Ha T. Nguyen et al.   FOOD REVIEWS INTERNATIONAL

Age- and diabetes-related nonenzymatic crosslinks in collagen fibrils: Candidate amino acids involved in Advanced Glycation End-products

(2013) Alfonso Gautieri et al.   MATRIX BIOLOGY

Phenolic acid concentrations in plasma and urine from men consuming green or black tea and potential chemopreventive properties for colon cancer

(2013) Susanne M. Henning et al.   MOLECULAR NUTRITION & FOOD RESEARCH

RAGE Deficiency Improves Postinjury Sciatic Nerve Regeneration in Type 1 Diabetic Mice

(2012) J. K. Juranek et al.   DIABETES

Acute Macrovascular Dysfunction in Patients With Type 2 Diabetes Induced by Ingestion of Advanced Glycated  -Lactoglobulins

(2012) A. Stirban et al.   DIABETES CARE

Critical review: vegetables and fruit in the prevention of chronic diseases

(2012) Heiner Boeing et al.   EUROPEAN JOURNAL OF NUTRITION

Oligomeric procyanidins of lotus seedpod inhibits the formation of advanced glycation end-products by scavenging reactive carbonyls

(2012) Qian Wu et al.   FOOD CHEMISTRY

Antioxidant capacity and total reducing power of balsamic and traditional balsamic vinegar from Modena and Reggio Emilia by conventional chemical assays

(2012) Emanuela Greco et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Content of Individual Phenolic Acids in Worts and Beers and their Possible Contribution to the Antiradical Activity of Beer

(2012) Dominik Szwajgier   JOURNAL OF THE INSTITUTE OF BREWING

Oral advanced glycation endproducts (AGEs) promote insulin resistance and diabetes by depleting the antioxidant defenses AGE receptor-1 and sirtuin 1

(2012) W. Cai et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Study of the urinary and faecal excretion of N ε-carboxymethyllysine in young human volunteers

(2011) Cristina Delgado-Andrade et al.   AMINO ACIDS

Antioxidant activity of food constituents: an overview

(2011) İlhami Gülçin   ARCHIVES OF TOXICOLOGY

Antioxidant capacities and total phenolic contents of 62 fruits

(2011) Li Fu et al.   FOOD CHEMISTRY

Antiglycative Effects of Protocatechuic Acid in the Kidneys of Diabetic Mice

(2011) Chia-Yu Lin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Pyridoxamine, Advanced Glycation Inhibition, and Diabetic Nephropathy

(2011) J. L. T. Chen et al.   JOURNAL OF THE AMERICAN SOCIETY OF NEPHROLOGY

AGE restriction in diabetes mellitus: a paradigm shift

(2011) Helen Vlassara et al.   Nature Reviews Endocrinology

Inhibition of advanced glycation endproduct formation by foodstuffs

(2011) Chi-Hao Wu et al.   Food & Function

Natural compounds containing a catechol group enhance the formation of Nε-(carboxymethyl)lysine of the Maillard reaction

(2010) Yukio Fujiwara et al.   FREE RADICAL BIOLOGY AND MEDICINE

Transport of the Advanced Glycation End Products Alanylpyrraline and Pyrralylalanine by the Human Proton-Coupled Peptide Transporter hPEPT1

(2010) Stefanie Geissler et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Advanced Glycation End Products in Foods and a Practical Guide to Their Reduction in the Diet

(2010) Jaime Uribarri et al.   JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION

Dietary Advanced Glycation End Products and Aging

(2010) Claudia Luevano-Contreras et al.   Nutrients

The receptor for advanced glycation end products (RAGE) sustains autophagy and limits apoptosis, promoting pancreatic tumor cell survival

(2009) R Kang et al.   CELL DEATH AND DIFFERENTIATION

RAGE (Receptor for Advanced Glycation Endproducts), RAGE Ligands, and their role in Cancer and Inflammation

(2009) Louis J Sparvero et al.   Journal of Translational Medicine

Collagen cross-links as a determinant of bone quality: a possible explanation for bone fragility in aging, osteoporosis, and diabetes mellitus

(2009) M. Saito et al.   OSTEOPOROSIS INTERNATIONAL

Oral Glycotoxins Determine the Effects of Calorie Restriction on Oxidant Stress, Age-Related Diseases, and Lifespan

(2008) Weijing Cai et al.   AMERICAN JOURNAL OF PATHOLOGY

Effect of green tea extract on advanced glycation and cross-linking of tail tendon collagen in streptozotocin induced diabetic rats

(2007) Pon Velayutham Anandh Babu et al.   FOOD AND CHEMICAL TOXICOLOGY

Inhibitory effect of mung bean extract and its constituents vitexin and isovitexin on the formation of advanced glycation endproducts

(2007) Xiaofang Peng et al.   FOOD CHEMISTRY