Fibrosis, which leads to progressive loss of tissue function and eventual organ failure, has
been estimated to contribute to~ 45% of deaths in the developed world, and so new …

Advanced glycation end-products (AGEs) are non-enzymatic protein and amino acid
adducts as well as DNA adducts which form from dicarbonyls and glucose. AGE formation is …

The vitamins are a chemically disparate group of compounds whose only common feature is
that they are dietary essentials that are required in small amounts for the normal functioning …

Proteins are oxidatively modified by a large number of reactive species including reactive
oxygen species, lipid peroxidation-derived aldehydes, and reducing sugars. Among …

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 …

The morbidity and mortality associated with diabetes is the result of the myriad complications
related to the disease. One of the most explored hypotheses to explain the onset of …

Diabetic vascular complication is a leading cause of end-stage renal failure, acquired
blindness, a variety of neuropathies and accelerated atherosclerosis, which could account …

In recent years vitamin B6 has become a focus of research describing the compound's
critical function in cellular metabolism and stress response. For many years the sole function …

A number of natural or synthetic compounds as AGE inhibitors have been proposed,
discovered or currently being advanced by others and us. We have identified two new …

Abstract α‐Dicarbonyl compounds (α‐DCs) are readily produced during the heating and
storage of foods, mainly through the Maillard reaction, caramelization, lipid‐peroxidation …