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Acrolein Promotes Retinal Inflammation Through Macrophage Chemotaxis by Inducing CCL2 Production From Müller Cells

open access: yesThe FASEB Journal, Volume 40, Issue 1, 15 January 2026.
Patients with proliferative diabetic retinopathy show elevated vitreous levels of the acrolein adduct FDP‐lys and CCL2. In rat Müller glial cells (TR‐MUL5), acrolein increases Ccl2 gene expression and CCL2 secretion and promotes macrophage migration.
Kanae Fukutsu   +4 more
wiley   +1 more source

Dietary advanced glycation end products (AGE) and women's infertility

Current Perspectives on Health Sciences, 2023
Advanced glycation end products (AGEs) are molecules formed by non-enzymatic reactions between reducing sugars and proteins, nucleic acids, or lipids. Advanced glycation end products may be formed endogenously under normal metabolic conditions or metabolic conditions such as diabetes and hyperglycemia, or exogenously during processing of foods at high ...
Elif ÇELİK, Yasemin AKDEVELİOĞLU
openaire   +2 more sources

Advanced glycation end products, diabetes and ageing

Zeitschrift für Gerontologie und Geriatrie, 2007
Advanced glycation end products (AGEs) are formed in vivo by a non-enzymatic reaction of proteins with carbohydrates and accumulate in many tissues during ageing. They are discussed as being responsible for many age- and diabetes-related diseases. On the other hand, AGEs are formed by the heating of food and are taken up by the nutrition.
N, Nass   +6 more
openaire   +2 more sources

Advanced glycation end products (AGEs) in oral pathology

Archives of Oral Biology, 2018
Maillard advanced glycation end products (AGEs) are connected with high dry temperature food processing, color and flavor modification of food products. Oral cavity pathology is strongly influenced by dietary intake. The aim of the present paper is to update current data regarding the sources and metabolism of AGEs, their impact on oral cavity tissues,
Ilea, Aranka   +8 more
openaire   +2 more sources

Advanced Glycation End Products (AGEs)

2019
Glycation 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
openaire   +2 more sources

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