scholarly journals Development of a novel Maillard reaction-based time–temperature indicator for monitoring the fluorescent AGE content in reheated foods

RSC Advances ◽  
2020 ◽  
Vol 10 (18) ◽  
pp. 10402-10410 ◽  
Author(s):  
Bei Hu ◽  
Lin Li ◽  
Yi Hu ◽  
Di Zhao ◽  
Yuting Li ◽  
...  
Keyword(s):  
Chronic Diseases ◽  
Maillard Reaction ◽  
Advanced Glycation End Products ◽  
Advanced Glycation ◽  
Glycation End Products ◽  
End Products

Dietary advanced glycation end products (AGEs) are formed via the Maillard reaction in foods, especially in reheated foods, and can cause chronic diseases.

scholarly journals The Modern Western Diet Rich in Advanced Glycation End-Products (AGEs): An Overview of Its Impact on Obesity and Early Progression of Renal Pathology

Nutrients ◽  
2019 ◽  
Vol 11 (8) ◽  
pp. 1748 ◽  
Author(s):  
Arianna Bettiga ◽  
Francesco Fiorio ◽  
Federico Di Marco ◽  
Francesco Trevisani ◽  
Annalisa Romani ◽  
...  
Keyword(s):  
Chronic Diseases ◽  
Advanced Glycation End Products ◽  
Cell Function ◽  
Advanced Glycation ◽  
Covalent Bonds ◽  
Physiological Processes ◽  
Glycation End Products ◽  
End Products ◽  
And Function

Advanced glycation end-products (AGEs) are an assorted group of molecules formed through covalent bonds between a reduced sugar and a free amino group of proteins, lipids, and nucleic acids. Glycation alters their structure and function, leading to impaired cell function. They can be originated by physiological processes, when not counterbalanced by detoxification mechanisms, or derive from exogenous sources such as food, cigarette smoke, and air pollution. Their accumulation increases inflammation and oxidative stress through the activation of various mechanisms mainly triggered by binding to their receptors (RAGE). So far, the pathogenic role of AGEs has been evidenced in inflammatory and chronic diseases such as chronic kidney disease, cardiovascular disease, and diabetic nephropathy. This review focuses on the AGE-induced kidney damage, by describing the molecular players involved and investigating its link to the excess of body weight and visceral fat, hallmarks of obesity. Research regarding interventions to reduce AGE accumulation has been of great interest and a nutraceutical approach that would help fighting chronic diseases could be a very useful tool for patients’ everyday lives.

Identification of advanced glycation end products of the Maillard reaction in Pick's disease

1996 ◽  
Vol 219 (2) ◽  
pp. 95-98 ◽  
Author(s):  
Takemi Kimura ◽  
Kazuyoshi Ikeda ◽  
Junichi Takamatsu ◽  
Toshio Miyata ◽  
Gen Sobue ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Advanced Glycation End Products ◽  
Pick's Disease ◽  
Pick’S Disease ◽  
Advanced Glycation ◽  
Glycation End Products ◽  
End Products
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