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

Natural products exist in various natural foods such as plants, herbs, fruits, and vegetables.
Furthermore, marine life offers potential natural products with significant biological activity …

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 …

Advanced glycation end products (AGEs), the products of non-enzymatic browning reactions
between the active carbonyl groups of reducing sugars and the free amines of amino acids …

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 …

Advanced glycation endproducts (AGEs) are a group of complex and heterogeneous
compounds formed from nonenzymatic reactions. The accumulation of AGEs in vivo has …

The pathogenesis of diabetic vascular complications involves the formation of advanced
glycation end-products (AGEs). AGEs accumulate slowly in the body with age and more …

The Maillard reaction (MR) extensively occurs when foods undergo thermal processing.
Besides desirable color and flavor, harmful MR products (MRPs) are generated …

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 …