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Advanced glycation end-products (AGES) and heart failure
European Journal of Heart Failure, 2007Advanced glycation end-products (AGEs) are molecules formed during a non-enzymatic reaction between proteins and sugar residues, called the Maillard reaction. AGEs accumulate in the human body with age, and accumulation is accelerated in the presence of diabetes mellitus. In patients with diabetes, AGE accumulation is associated with the development of
Hartog, Jasper W. L. +4 more
openaire +1 more source
Trends in research on advanced glycation end products (AGEs)
Archives of ToxicologyHermann M, Bolt, Jan G, Hengstler
openaire +2 more sources
Advanced glycation end-products (AGEs) in foods and their detecting techniques and methods: A review
Trends in Food Science and Technology, 2018Da-Wen Sun
exaly
Acetoacetate promotes the formation of fluorescent advanced glycation end products (AGEs)
Journal of Biomolecular Structure and Dynamics, 2016Mostafa Khajeh +2 more
exaly