Results 281 to 290 of about 63,117 (342)
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Advanced Glycation End Products (AGEs)
Chemical Hazards in Thermally-Processed Foods, 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.
H. G. Akıllıoğlu, V. Gökmen
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Advanced glycation end products (AGEs) and their involvement in liver disease.
Current Pharmaceutical Design, 2008Advanced glycation end products (AGEs) are a heterogeneous group of molecules, formed in vivo both by non-oxidative and oxidative reactions of sugars and their adducts to proteins and lipids. It is now well established that formation and accumulation of AGEs progress during normal aging, and at an extremely accelerated rate under diabetes, thus being ...
H. Hyogo, S. Yamagishi
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Role of advanced glycation end products (AGEs) in osteoporosis in diabetes.
Current Drug Targets, 2011Recent meta-analyses have revealed that the risk of bone fracture is increased in both type 1 and type 2 diabetic patients. Low bone mineral density (BMD) can not necessarily explain the link, because BMD is increased rather than decreased in type 2 diabetes, while it is consistently low in type 1 diabetes subjects.
S. Yamagishi
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Advanced glycation end-products (AGEs): involvement in aging and in neurodegenerative diseases
Amino Acids, 2008Advanced glycation end-products (AGEs) are formed from the so-called Amadori products by rearrangement followed by other reactions giving rise to compounds bound irreversibly. The structure of some of them is shown and the mechanism of formation is described.
M. Grillo, S. Colombatto
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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.
A. Navarrete Santos +6 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,
Ilea, Aranka +8 more
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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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Aging ovary and the role for advanced glycation end products
Menopause, 2017Abstract Objective: The hypothalamic gonadotropin-releasing hormone pulse generator, the pituitary gonadotropes, the ovaries, and the uterus play a crucial role in female fertility. A decline in reproductive performance represents a complex interplay of actions at all levels of the hypothalamic-pituitary-ovarian axis.
Evanthia Diamanti-Kandarakis +1 more
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