The chirality of small metabolic molecules is important in controlling physiological processes
and indicating the health status of humans. Abnormal enantiomeric ratios of chiral molecules …

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

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 …

Over the past 2 decades there has been increasing evidence supporting an important
contribution from food-derived advanced glycation end products (AGEs) to the body pool of …

Advanced glycation end products (AGEs) are a heterogeneous group of molecules
produced, non‐enzymatically, from the interaction between reducing sugars and the free …

The aim of this study was to validate an ultra-performance liquid chromatography tandem
mass-spectrometry (UPLC–MS/MS) method for the determination of advanced glycation …

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 …

Advanced glycosylation end products (AGEs) and N-nitrosamines (NAs) are common
hazards in the processing of meat products. AGEs are produced by Maillard reaction and fat …

The potential adverse effects on health of diet-derived advanced glycation end-products
(AGEs) is of current interest, due to their proposed involvement in the disease progression of …