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

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 …

Microglial function declines during aging. The interaction of microglia with the gut microbiota
has been well characterized during development and adulthood but not in aging. Here, we …

Intake of processed foods has increased markedly over the past decades, coinciding with
increased microvascular diseases such as chronic kidney disease (CKD) and diabetes …

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 …

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

Since the 1980s, chronic kidney disease (CKD) affecting all ages has increased by almost
25%. This increase may be partially attributable to lifestyle changes and increased global …

ABSTRACT The Maillard Reaction (MR) is a non-enzymatic chemical reaction which results
in the linkage between the amino group of amino acids and the carbonyl group of reduced …

The receptor for advanced glycation end-products (RAGE) was initially characterized and
named for its ability to bind to advanced glycation end-products (AGEs) that form upon the …

Scope The adverse impacts of dietary advanced glycation end products (AGEs) on health
are currently of interest. These compounds are inevitably formed during thermal food …