Advanced glycation end products (AGEs) are substances composed of amino groups of
proteins and reducing sugars. The initial and propagation phases of the glycation process …

The formation of advanced glycation end-products (AGEs) is a key pathophysiological event
linked not only to the onset and progression of diabetic complications, but also to …

Advance glycation end products (AGEs) are a diverse group of compounds formed through
the non-enzymatic maillard reaction of reducing sugars with the free amino groups in …

The properties of polyphenols as AGEs formation inhibitors have attracted great interest
among researchers. This review discusses the antiglycation activities of polyphenols and …

Plant-based polyphenols are known to exert mitigating effects on the harmful consequences
of advanced glycation. In this study, the antioxidant and antiglycation properties of purified …

Advanced glycation end products (AGEs) are naturally occurring biomolecules formed by
interaction of reducing sugars with biomolecules such as protein and lipids etc., Long term …

Spices and herbs, as good sources of polyphenols, could be strong inhibitors of advanced
glycation end-product (AGE) formation. The aim of this research was to measure the ability …

The objective of this study was to investigate the inhibitory effect of naturally occurring
flavonoids on individual stage of protein glycation in vitro using the model systems of δ …

Background Advanced glycation end products (AGEs) play a crucial role in the onset,
progression, and propagation of both macroangiopathy and microangiopathy complications …

Glycation, the non-enzymatic binding of glucose to free amino groups of an amino acid,
yields irreversible heterogeneous compounds known as advanced glycation end products …