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Acta Psychiatrica Scandinavica, Volume 153, Issue 5, Page 402-431, May 2026.ABSTRACT Background Schizophrenia is characterized by positive, negative, and cognitive symptoms. Current pharmacological treatments often fail to address cognitive deficits. In this review of clinical trials, we aim to identify studies that explore neurobiological (non‐psychological) strategies to address Cognitive Impairment Associated with ...
Bahareh Peyrovian +3 more
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Advanced glycation end products (AGEs) in oral pathology
Archives of Oral Biology, 2018Maillard 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,
Aranka Ilea +2 more
exaly +3 more sources
Advanced glycation end products, diabetes and ageing
Zeitschrift für Gerontologie und Geriatrie, 2007Advanced 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
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Dietary advanced glycation end products (AGE) and women's infertility
Current Perspectives on Health Sciences, 2023Advanced 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
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The intake of advanced glycation end products and inflammation in aging
European Geriatric Medicine, 2012Introduction. With aging, the levels of circulating inflammatory mediators tend to increase. As Advanced Glycation End products (AGE's) are known to have pro-inflammatory effects, we hypothesized that the dietary intake of AGE's might contribute to the inflammatory status in old age. Methods.
Van Puyvelde, Katrien +6 more
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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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