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Advanced Glycation End Products (AGEs)
2019Glycation refers to the addition of a sugar moiety to a protein molecule and occurs during the Maillard reaction. Maillard reaction is initiated by the condensation of amino groups of proteins, peptides, and amino acids with carbonyl groups of reducing sugars.
Akıllıoğlu, Halise Gül +1 more
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Advanced glycation end products strongly activate platelets
European Journal of Nutrition, 2009Diabetes mellitus is characterized by hyperglycemia that plays an important role in the pathogenesis of diabetic complications including cardiovascular diseases. Moreover, hyperglycemia induces increased generation of advanced glycation end products (AGEs).
Thomas, Gawlowski +8 more
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Advanced glycation end products and diabetic retinopathy
Amino Acids, 2011Retinopathy is a serious microvascular complication of diabetes and a major cause of blindness in young adults, worldwide. Early diabetic retinopathy is characterized by a loss of pericytes from retinal capillaries, the appearance of acellular capillaries and microaneurysms, and a breakdown of the blood-retinal barrier. In later stages, this can evolve
Ross, Milne, Seymour, Brownstein
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Advanced glycation end-products and peritoneal sclerosis
Seminars in Nephrology, 2004Long-term continuous ambulatory peritoneal dialysis (CAPD) often causes peritoneal fibrosis and sclerosis with a loss of function, and some CAPD patients develop sclerosing encapsulating peritonitis. Glucose-based peritoneal dialysis fluids readily produce glucose degradation products by heat sterilization, and glucose degradation products accelerate ...
Sakurako, Nakamura, Toshimitsu, Niwa
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Advanced glycation end products in food and their effects on intestinal tract
Critical reviews in food science and nutrition, 2020With the development of living standards, harmful substances in diet and food safety have seriously endangered people health and life. Advanced glycation end products (AGEs), which formed by Maillard reactions in processed food, have been shown a ...
C. Nie +4 more
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Advanced glycation end products and the kidney
American Journal of Physiology-Renal Physiology, 2005Advanced glycation end products (AGEs) are a heterogeneous group of protein and lipids to which sugar residues are covalently bound. AGE formation is increased in situations with hyperglycemia (e.g., diabetes mellitus) and is also stimulated by oxidative stress, for example in uremia.
Jürgen M, Bohlender +3 more
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Role of advanced glycation end products and insulin resistance in diabetic nephropathy
Archives of Physiology and Biochemistry, 2020Metabolic syndrome (MetS), i.e. a cluster of physiological and biochemical abnormalities can lead to diabetic nephropathy (DN). Insulin resistance, impaired fasting glucose are the main signs and symptoms of MetS.
K. Parwani, P. Mandal
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Advanced Glycation End Products Inhibitor
2010Early intensive glycemic control in both type 1 and type 2 diabetes mellitus retards in the long term the development and progression of microvascular complications such as diabetic nephropathy, even despite a worsening glycemic control. This phenomenon is a so-called metabolic memory or legacy effect, partly ascribed to the advanced glycation end ...
Takashi Dan +2 more
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Advanced Glycation End Products and Insulin Resistance
Current Pharmaceutical Design, 2008Non-enzymatic modification of proteins by reducing sugars, a process that is also known as Maillard reaction, leads to the formation of advanced glycation end products (AGEs) in vivo. There is a growing body of evidence that formation and accumulation of AGEs progress during normal aging, and at an extremely accelerated rate under diabetes, thus being ...
Hiroyuki, Unoki, Sho-ichi, Yamagishi
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Role of dietary advanced glycation end products
Current Opinion in Lipidology, 2017Refereed/Peer ...
Peter, Clifton, Jennifer, Keogh
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