Results 1 to 10 of about 1,072 (131)

Concentrations of N⁶-Carboxymethyllysine (CML), N⁶-Carboxyethyllysine (CEL), and Soluble Receptor for Advanced Glycation End-Products (sRAGE) Are Increased in Psoriatic Patients [PDF]

Biomolecules, 2022
Psoriasis is a chronic, recurrent, and often severe skin disease which is frequently associated with metabolic disorders and increased risk of cardiovascular complications.
Aleksandra Damasiewicz-Bodzek, Agnieszka Nowak   +1 more
doaj   +4 more sources

Association between carotid diameter and the advanced glycation endproduct N^ε-Carboxymethyllysine (CML) [PDF]

Cardiovascular Diabetology, 2009
Background Nε-Carboxymethyllysine (CML) is the major non-cross linking advanced glycation end product (AGE). CML is elevated in diabetic patients and apparent in atherosclerotic lesions.
Kouznetsova Tatiana, Roos Marcel, Pelisek Jaroslav, Sollinger Daniel, Richart Tom, Baumann Marcus, Eckstein Hans-Henning, Heemann Uwe, Staessen Jan A   +8 more
doaj   +6 more sources

Plasma Levels of Free N^Ɛ-Carboxymethyllysine (CML) after Different Oral Doses of CML in Rats and after the Intake of Different Breakfasts in Humans: Postprandial Plasma Level of sRAGE in Humans. [PDF]

Nutrients, 2022
N-carboxymethyl-lysine (CML) and other dietary advanced glycation end-products (AGEs) are chemically modified amino acids with potential toxicological effects putatively related to their affinity with the receptor for AGEs (RAGE). The goal of this study was to determine the postprandial kinetics of CML in both rodents and humans and, in the latter, to ...
Helou C, Nogueira Silva Lima MT, Niquet-Leridon C, Jacolot P, Boulanger E, Delguste F, Guilbaud A, Genin M, Anton PM, Delayre-Orthez C, Papazian T, Howsam M, Tessier FJ.   +12 more
europepmc   +7 more sources

Cysteine Mediated Formation of N-ε -Carboxymethyllysine (CML) on Proteins [PDF]

Czech Journal of Food Sciences, 2009
The reaction of glyoxal with nucleophilic amino acids was monitored for β-casein as well as β-lactoglobulin. As predicted from previous experiments with hippuryl amino acids, a measurable decrease of arginine can be found in the thiol-free β-casein ...
U. Schwarzenbolz, T. Henle
doaj   +2 more sources

A Comparative Analysis of Maillard-Derived α-Dicarbonyl Compounds and Advanced Glycation End Products in Fresh, Wet, Kibble, and Freeze-Dried Dog Foods. [PDF]

J Anim Physiol Anim Nutr (Berl)
ABSTRACT Thermal processing of pet foods can lead to the formation of harmful Maillard reaction products (MRPs), which may compromise nutritional quality and pose health risks to companion animals. This study compared the levels of MRPs in 41 commercial dog foods, including fresh (n = 15), kibble (n = 13), wet (n = 10), freeze‐dried (n = 2), and cold ...
Kocadağlı T, Clarke C, Gökmen V.
europepmc   +2 more sources

Multitargeted Modulation of Skin Dullness by HNHT Formulation: Synergistic Inhibition of Melanogenesis, Glycation, and Lipofuscin Deposition. [PDF]

J Cosmet Dermatol
ABSTRACT Background Skin dullness, characterized by pigmentation disorders and yellowing, is a major cosmetic concern in Asian populations. Lipofuscin exhibits ultraviolet (UV)/visible light spectral absorption, reduces skin reflectance, and contributes to dullness, whereas existing therapies targeting melanogenesis and glycation lack comprehensive ...
Wang Z, Fan Y, Ling P.
europepmc   +2 more sources

Stability of Nε-Carboxymethyllysine and Nε-Carboxyethyllysine in Canine Urine Under Extended Room Temperature Storage [PDF]

Animals
Advanced glycation end products (AGEs) such as Nε-carboxymethyllysine (CML) and Nε-carboxyethyllysine (CEL) are implicated in chronic disease processes in humans and may serve as biomarkers of dietary exposure and metabolic health. Urinary measurement of
Nicole Renée Cammack, Stephanie Archer-Hartmann, Bhoj Kumar, Christian Heiss, Parastoo Azadi, Joseph Bartges   +5 more
doaj   +2 more sources

Oxidation combined with Maillard reaction induced free and protein-bound Nε-carboxymethyllysine and Nε-carboxyethyllysine formation during braised chicken processing

Food Science and Human Wellness, 2020
The objective of this work was to investigate the effects of oxidation and Maillard reaction on free and protein-bound Nε-carboxymethyllysine (CML) and Nε-carboxyethyllysine (CEL) formation during braised chicken processing.
Zongshuai Zhu, Rui Fang, Ming Huang, Yunji Wei, Guanghong Zhou   +4 more
doaj   +4 more sources

Identification of Bioactive Medium Chain Fatty Acids (C₁₀, C₈, and C₆) in Ozonated Sunflower Oil: Comparative Evaluation of Their Potent Antioxidant Activities and Anti-Inflammatory Effects in the Hyperinflammatory Zebrafish Model [PDF]

Antioxidants
Three medium-chain fatty acids (MCFAs), namely decanoic acid, octanoic acid, and hexanoic acid, were identified in ozonated sunflower oil (OSO) using high-performance liquid chromatography (HPLC) and liquid chromatography-mass spectrometry (LC/MS).
Kyung-Hyun Cho, Kyoung Ah Min, Krismala Djayanti, Yunki Lee, Sang Hyuk Lee, Yassmine Benmokadem, Ashutosh Bahuguna   +6 more
doaj   +2 more sources

Inhibition of carboxymethyllysine in walnut cookies via food additives [PDF]

Food Chemistry: X
Carboxymethyllysine(CML) is one of advanced glycation end products(AGEs), which is associated with the occurrence and development of chronic diseases such as diabetes, cardiovascular disease, Alzheimer's disease, etc.
Wenfeng Han, Po Qiu, Songtao Ge, Taoying Wei   +3 more
doaj   +2 more sources