Induction of GM-CSF Production of Macrophages by Advanced Glycation End Products of the Maillard Reaction

1999 ◽  
Vol 63 (11) ◽  
pp. 2011-2013 ◽  
Author(s):  
Toshinori SASAKI ◽  
Seikoh HORIUCHI ◽  
Masatoshi YAMAZAKI ◽  
Satoru YUI
Keyword(s):  
Maillard Reaction ◽  
Advanced Glycation End Products ◽  
Advanced Glycation ◽  
Gm Csf ◽  
Glycation End Products ◽  
End Products ◽  
Csf Production

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.

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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