ABSTRACT “Let food be thy medicine and medicine be thy food” was expressed by
Hippocrates more than 2000 years ago and the health benefits of natural food products have …

Dietary advanced glycation end products (dAGEs) are complex and heterogeneous
compounds derived from nonenzymatic glycation reactions during industrial processing and …

Advanced glycation end products (AGEs) are stable posttranslational modifications of
proteins formed by the spontaneous reaction with glucose and related metabolites …

Advanced glycation endproducts (AGEs) form by Maillard-reactions after initial binding of
aldehydes with amines or amides in heated foods or in living organisms. The mechanisms of …

Due to their bioactivity and harmful potential, advanced glycation end products (AGEs) are
discussed to affect human health. AGEs are compounds formed endogenously in the human …

The formation of advanced glycation end products (AGEs) in foods is accelerated with heat
treatment, particularly within foods that are cooked at high temperatures for long periods of …

The receptor for advanced glycation end-product (RAGE) is the signal transduction receptor
which senses a variety of signalling molecules including advanced glycation end products …

Polyphenols represent a group of chemical substances common in plants, structurally
characterized by the presence of one or more phenol units. Polyphenols are the most …

Advanced glycation end products (AGEs), a group of compounds that are formed by non-
enzymatic reactions between carbonyl groups of reducing sugars and free amino groups of …

The global food industry is expected to increase more than US $7 trillion by 2014. This rise
in processed food sector shows that more and more people are diverging towards modern …