Advanced glycation end products (AGEs), formed through the nonenzymatic reaction of
reducing sugars with the side-chain amino groups of lysine or arginine of proteins, followed …

Introduction: Diabetic nephropathy (DN) is the leading cause of chronic kidney disease
(CKD) and end-stage renal disease (ESRD). Beyond the new anti-diabetic drugs that …

The majority of foods that are consumed in our developed society have been processed.
Processing promotes a non-enzymatic reaction between proteins and sugars, the Maillard …

Data have accumulated to show that various types of collagen crosslinking are implicated in
the health of individuals, as well as in a number of disease states, such as osteoporosis …

Abstract Reactive 1, 2-dicarbonyl compounds (DCs) are generated from carbohydrates
during food processing and storage and under physiological conditions. In the recent …

Glycation is the result of covalent bonding of a free amino group of biological
macromolecules with a reducing sugar, which results in the formation of a Schiff base that …

Background Accumulation of advanced glycation end products (AGEs) leads to chronic
glycation of proteins and tissue damage, particularly in patients with diabetes mellitus (DM) …

Advanced glycation end products (AGEs) are a family of compounds of diverse chemical
nature that are the products of nonenzymatic reactions between reducing sugars and …

Advanced glycation end products (AGEs) are a heterogeneous group of complex chemical
entities resulting from non-enzymatic reactions between reducing sugars with proteins, lipids …

Background Persistence hyperglycemia results in the formation of advanced glycation end
products (AGEs) by non-enzymatic glycation. AGEs and their receptor RAGE play an …