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Advanced Glycation End-products and Atherosclerosis

Published:1996-01 Issue:5 Volume:28 Page:419-426
ISSN:0785-3890
Container-title:Annals of Medicine
language:en
Short-container-title:Annals of Medicine

Author:

Vlassara Helen

Publisher

Informa UK Limited

Subject

General Medicine

Link

http://www.tandfonline.com/doi/pdf/10.3109/07853899608999102

Reference60 articles.

1. The Maillard reaction in vivo

2. Chemistry of collagen cross-links: glucose-mediated covalent cross-linking of type-IV collagen in lens capsules

3. Formation of pentosidine during nonenzymatic browning of proteins by glucose. Identification of glucose and other carbohydrates as possible precursors of pentosidine in vivo

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1. Advanced glycation end products impair the repair of injured tendon: a study in rats;BMC Musculoskeletal Disorders;2024-09-03

2. Inhibition of polyphenols on Maillard reaction products and their induction of related diseases: A comprehensive review;Phytomedicine;2024-06

3. Ginseng-Sanqi-Chuanxiong (GSC) extracts attenuate d-galactose-induced vascular aging in mice via inhibition of endothelial progenitor cells senescence;Heliyon;2024-02

4. The Influence of Caramel Carbon Quantum Dots and Caramel on Platelet Aggregation, Protein Glycation and Lipid Peroxidation;Antioxidants;2023-12-20

5. Identification of Glycoxidative Lesion in Isolated Low-Density Lipoproteins from Diabetes Mellitus Subjects;Life;2023-09-29

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