Formation of advanced glycation end-products and α-dicarbonyl compounds through Maillard reaction: Solutions from natural polyphenols
Published 2023 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Formation of advanced glycation end-products and α-dicarbonyl compounds through Maillard reaction: Solutions from natural polyphenols
Authors
Keywords
-
Journal
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Volume 120, Issue -, Pages 105350
Publisher
Elsevier BV
Online
2023-04-18
DOI
10.1016/j.jfca.2023.105350
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Comparison of Pyrazines Formation in Methionine/Glucose and Corresponding Amadori Rearrangement Product Model
- (2022) Shibin Deng et al. FOOD CHEMISTRY
- Impact of Advanced Glycation End products (AGEs) and its receptor (RAGE) on cancer metabolic signaling pathways and its progression
- (2022) Yadav Sangeeta Muthyalaiah et al. GLYCOCONJUGATE JOURNAL
- High-intensity ultrasound promoted the aldol-type condensation as an alternative mean of synthesizing pyrazines in a Maillard reaction model system of D-glucose-13C6 and L-glycine
- (2022) Ruyue Zhang et al. ULTRASONICS SONOCHEMISTRY
- Biological activities and in vitro digestion characteristics of glycosylated α-lactalbumin prepared by microwave heating: Impacts of ultrasonication
- (2022) Yue Ma et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Advanced Glycation End-Products (AGEs): Formation, Chemistry, Classification, Receptors, and Diseases Related to AGEs
- (2022) Aleksandra Twarda-Clapa et al. Cells
- Management of Maillard reaction-derived reactive carbonyl species and advanced glycation end products by tea and tea polyphenols
- (2022) Yue Luo et al. Food Science and Human Wellness
- Inhibitory effects of polyphenols from black chokeberry on advanced glycation end-products (AGEs) formation
- (2022) Wanbin Zhao et al. FOOD CHEMISTRY
- Effects of pulsed vacuum drying temperature on drying kinetics, physicochemical properties and microstructure of bee pollen
- (2022) Shuyao Wang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Application of metabolomics to explore the automatic oxidation process of hazelnut oil
- (2022) Yan Gao et al. FOOD RESEARCH INTERNATIONAL
- A review on mechanism of inhibition of advanced glycation end products formation by plant derived polyphenolic compounds
- (2021) Shehwaz Anwar et al. MOLECULAR BIOLOGY REPORTS
- Robust Detection of Advanced Glycation Endproducts in Milk Powder Using Ultrahigh Performance Liquid Chromatography Tandem Mass Spectrometry (UHPLC-MS/MS)
- (2021) Chunhai Li et al. Food Analytical Methods
- Chinese bayberry (Myrica rubra) phenolics mitigated protein glycoxidation and formation of advanced glycation end-products: a mechanistic investigation
- (2021) Qiaozhi Zhang et al. FOOD CHEMISTRY
- Comprehensive Analyses of Carbohydrates, 1,2-Dicarbonyl Compounds, and Advanced Glycation End Products in Industrial Bread Making
- (2021) Tobias Jost et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Potential use of ultrasound to promote fermentation, maturation, and properties of fermented foods: A review
- (2021) Zhou Yu et al. FOOD CHEMISTRY
- Isotope-Coding Derivatization for Quantitative Profiling of Reactive α-Dicarbonyl Species in Processed Botanicals by Liquid Chromatography–Tandem Mass Spectrometry
- (2021) Meiling Wang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Control strategies of pyrazines generation from Maillard reaction
- (2021) Hang Yu et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Composition and distribution of α-dicarbonyl compounds in propolis from different plant origins and extraction processing
- (2021) Meijie Song et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- Determination of Nε-(carboxymethyl)lysine in commercial dairy products in China with liquid chromatography tandem mass spectroscopy
- (2021) Shen-Sheng Xiao et al. Journal of Food Measurement and Characterization
- Effect of pectin oligosaccharides supplementation on infant formulas: The storage stability, formation and intestinal absorption of advanced glycation end products
- (2021) Rugang Zhu et al. FOOD CHEMISTRY
- Study of the formation of food hazard factors in fried fish nuggets
- (2021) Runlin Wu et al. FOOD CHEMISTRY
- Recent advances of ultrasound-assisted Maillard reaction
- (2020) Hang Yu et al. ULTRASONICS SONOCHEMISTRY
- Kinetic study on the generation of furosine and pyrraline in a Maillard reaction model system of d-glucose and l-lysine
- (2020) Hang Yu et al. FOOD CHEMISTRY
- Potential of resveratrol in mitigating advanced glycation end-products formed in baked milk and baked yogurt
- (2020) Hang Yu et al. FOOD RESEARCH INTERNATIONAL
- Understanding the antioxidant and carbonyl sequestering activity of carnosine: direct and indirect mechanisms
- (2020) Giancarlo Aldini et al. FREE RADICAL RESEARCH
- Formation and Alterations of the Potentially Harmful Maillard Reaction Products during the Production and Storage of Brown Fermented Milk
- (2019) Zhonghui Han et al. MOLECULES
- Quality Criteria for Studies on Dietary Glycation Compounds and Human Health
- (2019) Michael Hellwig et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Advanced Glycation End Products Modulate Amyloidogenic APP Processing and Tau Phosphorylation: A Mechanistic Link between Glycation and the Development of Alzheimer’s Disease
- (2018) Kedar Batkulwar et al. ACS Chemical Neuroscience
- Dietary advanced glycation end products and their relevance for human health
- (2018) Kerstin Nowotny et al. AGEING RESEARCH REVIEWS
- Kinetic study of high-intensity ultrasound-assisted Maillard reaction in a model system of d -glucose and glycine
- (2018) Hang Yu et al. FOOD CHEMISTRY
- Toxicology studies of furosine in vitro/in vivo and exploration of the related mechanism
- (2018) Hui-Ying Li et al. TOXICOLOGY LETTERS
- Effects of Ultrasonic Processing and Oil Type on Maillard Reaction of D-Glucose and L-Alanine in Oil-in-Water Systems
- (2018) Hang Yu et al. Food and Bioprocess Technology
- Preparation of modified whey protein isolate with gum acacia by ultrasound maillard reaction
- (2018) Weijun Chen et al. FOOD HYDROCOLLOIDS
- Exploring the binding interaction of the by‐product of Maillard reaction 5−hydroxymethyl−2−furaldehyde with calf thymus DNA
- (2018) Zhisheng Zhou et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Evaluation of 5-hydroxymethylfurfural content in non-alcoholic drinks
- (2017) Małgorzata Czerwonka et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Acrylamide and 5-hydroxymethylfurfural formation during biscuit baking. Part II: Effect of the ratio of reducing sugars and asparagine
- (2017) Ha T. Nguyen et al. FOOD CHEMISTRY
- Ability of resveratrol to inhibit advanced glycation end product formation and carbohydrate-hydrolyzing enzyme activity, and to conjugate methylglyoxal
- (2017) Yixiao Shen et al. FOOD CHEMISTRY
- Polyphenols with antiglycation activity and mechanisms of action: A review of recent findings
- (2017) Wan-Ju Yeh et al. JOURNAL OF FOOD AND DRUG ANALYSIS
- Effect of quality of milk on maillard reaction and protein oxidation during preparation of cow and buffalo milk khoa
- (2017) Sonika Choudhary et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Effects of high-intensity ultrasound on Maillard reaction in a model system of d -xylose and l -lysine
- (2017) Hang Yu et al. ULTRASONICS SONOCHEMISTRY
- Mitigation of the processing contaminant acrylamide in bread by reducing asparagine in the bread dough
- (2016) Tatiana Katsaiti et al. Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment
- Chlorogenic acid increased 5-hydroxymethylfurfural formation when heating fructose alone or with aspartic acid at two pH levels
- (2016) Zhenhua Zhang et al. FOOD CHEMISTRY
- Evolution of protein bound Maillard reaction end-products and free Amadori compounds in low lactose milk in presence of fructosamine oxidase I
- (2016) Antonio Dario Troise et al. FOOD CHEMISTRY
- Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: Part I: Effects of sugar type
- (2016) Ha T. Nguyen et al. FOOD CHEMISTRY
- Effect of Sodium Chloride on α-Dicarbonyl Compound and 5-Hydroxymethyl-2-furfural Formations from Glucose under Caramelization Conditions: A Multiresponse Kinetic Modeling Approach
- (2016) Tolgahan Kocadağlı et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Determination of advanced glycation endproducts in cooked meat products
- (2015) Gengjun Chen et al. FOOD CHEMISTRY
- Protein-bound uraemic toxins, dicarbonyl stress and advanced glycation end products in conventional and extended haemodialysis and haemodiafiltration
- (2015) Tom Cornelis et al. NEPHROLOGY DIALYSIS TRANSPLANTATION
- Sesamin Ameliorates Advanced Glycation End Products-Induced Pancreatic β-Cell Dysfunction and Apoptosis
- (2015) Xiang Kong et al. Nutrients
- Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: NaCl and temperature–time profile effects and kinetics
- (2014) H.J. Van Der Fels-Klerx et al. FOOD RESEARCH INTERNATIONAL
- Nε-carboxymethyllysine-mediated endoplasmic reticulum stress promotes endothelial cell injury through Nox4/MKP-3 interaction
- (2014) Wen-Jane Lee et al. FREE RADICAL BIOLOGY AND MEDICINE
- Ovalbumin Modified with Pyrraline, a Maillard Reaction Product, shows Enhanced T-cell Immunogenicity
- (2014) Monika Heilmann et al. JOURNAL OF BIOLOGICAL CHEMISTRY
- Release of pyrraline in absorbable peptides during simulated digestion of casein glycated by 3-deoxyglucosone
- (2013) Michael Hellwig et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Hydroxyl radical induced by lipid in Maillard reaction model system promotes diet-derived Nε-carboxymethyllysine formation
- (2013) Lipeng Han et al. FOOD AND CHEMICAL TOXICOLOGY
- Advanced glycation endproducts in food and their effects on health
- (2013) Malene W. Poulsen et al. FOOD AND CHEMICAL TOXICOLOGY
- Circulating Levels of Carboxy-Methyl-Lysine (CML) Are Associated With Hip Fracture Risk: The Cardiovascular Health Study
- (2013) Joshua I Barzilay et al. JOURNAL OF BONE AND MINERAL RESEARCH
- Flavour chemistry of methylglyoxal and glyoxal
- (2012) Yu Wang et al. CHEMICAL SOCIETY REVIEWS
- Cytotoxicity of α-dicarbonyl compounds submitted to in vitro simulated digestion process
- (2012) Alessandra Amoroso et al. FOOD CHEMISTRY
- Mass spectrometry for the analysis of protein lactosylation in milk products
- (2012) Rosa Anna Siciliano et al. FOOD RESEARCH INTERNATIONAL
- 1,2-Dicarbonyl Compounds in Commonly Consumed Foods
- (2012) Julia Degen et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Advanced glycation end product Nε-carboxymethyllysine induces endothelial cell injury: the involvement of SHP-1-regulated VEGFR-2 dephosphorylation
- (2012) Shing Hwa Liu et al. JOURNAL OF PATHOLOGY
- Advanced glycation end products and neurodegenerative diseases: Mechanisms and perspective
- (2012) Jinlong Li et al. JOURNAL OF THE NEUROLOGICAL SCIENCES
- The Anticancer Effects of Resveratrol: Modulation of Transcription Factors
- (2012) Nichelle C. Whitlock et al. NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL
- Receptor for AGE (RAGE): signaling mechanisms in the pathogenesis of diabetes and its complications
- (2011) Ravichandran Ramasamy et al. Annals of the New York Academy of Sciences
- Enriched cereal bars are more effective in increasing plasma quercetin compared with quercetin from powder-filled hard capsules
- (2011) Sarah Egert et al. BRITISH JOURNAL OF NUTRITION
- Glycation compounds in peanuts
- (2011) Anne Wellner et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Nε-(carboxymethyl)lysine content of foods commonly consumed in a Western style diet
- (2011) George L.J. Hull et al. FOOD CHEMISTRY
- Efficiency of Trapping Methylglyoxal by Phenols and Phenolic Acids
- (2011) Chih-Yu Lo et al. JOURNAL OF FOOD SCIENCE
- 3-Deoxygalactosone, a “New” 1,2-Dicarbonyl Compound in Milk Products
- (2010) Michael Hellwig et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Analysis, Distribution, and Dietary Exposure of Glyoxal and Methylglyoxal in Cookies and Their Relationship with Other Heat-Induced Contaminants
- (2010) Gema Arribas-Lorenzo et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies
- (2010) Edoardo Capuano et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Carbonyl compounds methylglyoxal and glyoxal affect interleukin-8 secretion in intestinal cells by superoxide anion generation and activation of MAPK p38
- (2010) Sabine Kuntz et al. MOLECULAR NUTRITION & FOOD RESEARCH
- Dietary phenolic acids attenuate multiple stages of protein glycation and high-glucose-stimulated proinflammatory IL-1β activation by interfering with chromatin remodeling and transcription in monocytes
- (2010) Chi-Hao Wu et al. MOLECULAR NUTRITION & FOOD RESEARCH
- Dietary Advanced Glycation End Products and Aging
- (2010) Claudia Luevano-Contreras et al. Nutrients
- Chemistry and Biochemistry of Dietary Polyphenols
- (2010) Rong Tsao Nutrients
- The Maillard reaction in the human body. The main discoveries and factors that affect glycation
- (2009) F.J. Tessier PATHOLOGIE BIOLOGIE
- Analysis of glycative products in sauces and sauce-treated foods
- (2008) Pei-chun Chao et al. FOOD CHEMISTRY
- A novel mechanism of methylglyoxal cytotoxicity in neuroglial cells
- (2008) Hyun Kyoung Lee et al. JOURNAL OF NEUROCHEMISTRY
Add your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload NowCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now