Advanced Glycation End Products (AGEs)
Author:
Publisher
Springer Singapore
Link
http://link.springer.com/content/pdf/10.1007/978-981-13-8118-8_6
Reference170 articles.
1. Henle T et al (2008) Maillard reaction of proteins and advanced glycation end products (AGEs) in food. Wiley, New Jersey, pp 215–242
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3. Monnier VM, Cerami A (1981) Nonenzymatic browning in vivo: possible process for aging of long-lived proteins. Science 211(4481):491–493
4. Henle T (2005) Protein-bound advanced glycation end products (AGEs) as bioactive amino acid derivatives in foods. Amino Acids 29(4):313–322
5. Poulsen MW et al (2013) Advanced glycation end products in food and their effects on health. Food Chem Toxicol 60:10–37
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2. Azilsartan prevented AGE‐induced inflammatory response and degradation of aggrecan in human chondrocytes through inhibition of Sox4;Journal of Biochemical and Molecular Toxicology;2021-05-29
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4. Benefits, deleterious effects and mitigation of methylglyoxal in foods: A critical review;Trends in Food Science & Technology;2021-01
5. Peanut skin polyphenols inhibit toxicity induced by advanced glycation end-products in RAW264.7 macrophages;Food and Chemical Toxicology;2020-11
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