Advanced glycation End-products (AGEs): an emerging concern for processed food industries

Identification of glyoxalase 1 polymorphisms associated with enzyme activity

(2012) Raitis Peculis et al.   GENE

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

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

Transcriptional control of glyoxalase 1 by Nrf2 provides a stress-responsive defence against dicarbonyl glycation

(2011) Mingzhan Xue et al.   BIOCHEMICAL JOURNAL

Targeted reduction of advanced glycation improves renal function in obesity

(2011) Brooke E. Harcourt et al.   KIDNEY INTERNATIONAL

RAGE: The beneficial and deleterious effects by diverse mechanisms of actions

(2011) Sun-Ho Han et al.   MOLECULES AND CELLS

A diet based on high-heat-treated foods promotes risk factors for diabetes mellitus and cardiovascular diseases

(2010) Inès Birlouez-Aragon et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Methylglyoxal, glyoxalase 1 and the dicarbonyl proteome

(2010) Naila Rabbani et al.   AMINO ACIDS

Comparison of anti-glycation capacities of several herbal infusions with that of green tea

(2010) Su-Chen Ho et al.   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

Increased intake of Maillard reaction products reduces phosphorous digestibility in male adolescents

(2010) Cristina Delgado-Andrade et al.   NUTRITION

Caffeic and chlorogenic acids in Ilex paraguariensis extracts are the main inhibitors of AGE generation by methylglyoxal in model proteins

(2009) A. Gugliucci et al.   FITOTERAPIA

The effects of grape seed extract fortification on the antioxidant activity and quality attributes of bread

(2009) Xiaofang Peng et al.   FOOD CHEMISTRY

Intake of Maillard reaction products reduces iron bioavailability in male adolescents

(2009) Marta Mesías García et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Determination of N ɛ-(carboxymethyl)lysine in food systems by ultra performance liquid chromatography-mass spectrometry

(2008) Shima H. Assar et al.   AMINO ACIDS

Strategy for the Study of the Health Impact of Dietary Maillard Products in Clinical Studies

(2008) Philippe Pouillart et al.   Annals of the New York Academy of Sciences

Plasma Concentration and Urinary Excretion of Nɛ-(Carboxymethyl)lysine in Breast Milk- and Formula-fed Infants

(2008) Katarína Šebeková et al.   Annals of the New York Academy of Sciences

Determination ofNɛ-(Carboxymethyl)lysine in Foods and Related Systems

(2008) Jennifer M. Ames   Annals of the New York Academy of Sciences

Analysis of glycative products in sauces and sauce-treated foods

(2008) Pei-chun Chao et al.   FOOD CHEMISTRY

Cinnamon Bark Proanthocyanidins as Reactive Carbonyl Scavengers To Prevent the Formation of Advanced Glycation Endproducts

(2008) Xiaofang Peng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Formation of Lipid Oxidation and Isomerization Products during Processing of Nuts and Sesame Seeds

(2008) Rita Yaacoub et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A Perspective on the Maillard Reaction and the Analysis of Protein Glycation by Mass Spectrometry: Probing the Pathogenesis of Chronic Disease

(2008) Qibin Zhang et al.   JOURNAL OF PROTEOME RESEARCH

AGE-receptor-1 counteracts cellular oxidant stress induced by AGEs via negative regulation of p66shc-dependent FKHRL1 phosphorylation

(2007) Weijing Cai et al.   AMERICAN JOURNAL OF PHYSIOLOGY-CELL PHYSIOLOGY

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