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Assessment of the Concentrations of Various Advanced Glycation End-Products in Beverages and Foods That Are Commonly Consumed in Japan

  • Published:2015-03-02 Issue:3 Volume:10 Page:e0118652
  • ISSN:1932-6203
  • Container-title:PLOS ONE
  • language:en
  • Short-container-title:PLoS ONE

Author:

Takeuchi Masayoshi,Takino Jun-ichi,Furuno Satomi,Shirai Hikari,Kawakami Mihoko,Muramatsu Michiru,Kobayashi Yuka,Yamagishi Sho-ichi

Publisher

Public Library of Science (PLoS)

Subject

Multidisciplinary

Reference38 articles.

1. Non-enzymatic browning in vivo: possible process for aging of long-lived proteins;VM Monnier;Science,1981

2. Advanced glycosylation: chemistry, biology, and implications for diabetes and aging;R Bucala;Adv Pharmacol,1992

3. Pathogenic effects of advanced glycosylation: biochemical, biologic, and clinical implications for diabetes and aging;H Vlassara;Lab Invest,1994

4. Advanced protein glycosylation in diabetes and aging;M Brownlee;Ann Rev Med,1995

5. Alternative routes for the formation of immunochemically distinct advanced glycation end-products in vivo;M Takeuchi;Curr Mol Med,2001

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