Dietary advanced glycation endproducts (AGEs) and their health effects – PRO

Understanding RAGE, the receptor for advanced glycation end products

Bierhaus, A., Humpert, P. M., Morcos, M., Wendt, T., Chavakis, T., Arnold, B., Stern, D. M., & Nawroth, P. P. (2005) · Journal of Molecular Medicine · doi:10.1007/s00109-005-0688-7 · Cited by 1,297 · see citing works

N ε-(Carboxymethyl)Lysine Adducts of Proteins Are Ligands for Receptor for Advanced Glycation End Products That Activate Cell Signaling Pathways and Modulate Gene Expression

Kislinger, T., Fu, C., Huber, B., Qu, W., Taguchi, A., Yan, S. D., Hofmann, M. A., Yan, S. F., Pischetsrieder, M., Stern, D. M., et al. (1999) · Journal of Biological Chemistry · doi:10.1074/jbc.274.44.31740 · Cited by 868 · see citing works

Inflammatory mediators are induced by dietary glycotoxins, a major risk factor for diabetic angiopathy

Vlassara, H., Cai, W., Crandall, J., Goldberg, T., Oberstein, R., Dardaine, V., Peppa, M., & Rayfield, E. J. (2002) · Proceedings of the National Academy of Sciences · doi:10.1073/pnas.242407999 · Cited by 668 · see citing works

Diet‐Derived Advanced Glycation End Products Are Major Contributors to the Body's AGE Pool and Induce Inflammation in Healthy Subjects

Uribarri, J., Cai, W., Sandu, O. A., Peppa, Μ., Goldberg, T., & Vlassara, H. (2005) · Annals of the New York Academy of Sciences · doi:10.1196/annals.1333.052 · Cited by 423 · see citing works

Improved Insulin Sensitivity Is Associated With Restricted Intake of Dietary Glycoxidation Products in the db / db Mouse

Hofmann, S. M., Dong, H. H., Li, Z., Cai, W., Altomonte, J., Thung, S. N., Zeng, F., Fisher, E. A. A., & Vlassara, H. (2002) · Diabetes · doi:10.2337/diabetes.51.7.2082 · Cited by 296 · see citing works

Advanced glycation endproducts (AGEs): pharmacological inhibition in diabetes

Peyroux, J., & Sternberg, M. (2006) · Pathologie Biologie · doi:10.1016/j.patbio.2006.07.006 · Cited by 247 · see citing works

Insulin Resistance and Type 2 Diabetes in High-Fat–Fed Mice Are Linked to High Glycotoxin Intake

Sandu, O. A., Song, K., Cai, W., Zheng, F., Uribarri, J., & Vlassara, H. (2005) · Diabetes · doi:10.2337/diabetes.54.8.2314 · Cited by 213 · see citing works

Prevention of diabetic nephropathy in mice by a diet low in glycoxidation products

Zheng, F., He, C., Cai, W., Hattori, M., Steffes, M. W., & Vlassara, H. (2002) · Diabetes/Metabolism Research and Reviews · doi:10.1002/dmrr.283 · Cited by 207 · see citing works

Structural and functional characterization of pronyl-lysine, a novel protein modification in bread crust melanoidins showing in vitro antioxidative and phase I/II enzyme modulating activity

Lindenmeier, M., Faist, V., & Hofmann, T. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf020618n · Cited by 191 · see citing works

Studies on Absorption and Elimination of Dietary Maillard Reaction Products

FÖRSTER, A., KÜHNE, Y., & HENLE, T. O. (2005) · Annals of the New York Academy of Sciences · doi:10.1196/annals.1333.054 · Cited by 180 · see citing works

Dietary glycotoxins promote diabetic atherosclerosis in apolipoprotein E-deficient mice

Lin, R.-Y., Choudhury, R. P., Cai, W., Lu, M. M., Fallon, J. T., Fisher, E. A. A., & Vlassara, H. (2003) · Atherosclerosis · doi:10.1016/s0021-9150(03)00050-9 · Cited by 171 · see citing works

Adverse effects of dietary glycotoxins on wound healing in genetically diabetic mice

Peppa, M., Brem, H., Ehrlich, P., Zhang, J.-G., Cai, W., Li, Z., Croitoru, A., Thung, S., & Vlassara, H. (2003) · Diabetes · doi:10.2337/diabetes.52.11.2805 · Cited by 153 · see citing works

Fetal or Neonatal Low-Glycotoxin Environment Prevents Autoimmune Diabetes in NOD Mice

Peppa, Μ., He, C., Hattori, M., McEvoy, R. C., Zheng, F., & Vlassara, H. (2003) · Diabetes · doi:10.2337/diabetes.52.6.1441 · Cited by 129 · see citing works

Dose‐dependent utilisation of casein‐linked lysinoalanine, N(epsilon)‐fructoselysine and N(epsilon)‐carboxymethyllysine in rats

Somoza, V., Wenzel, E., Weiß, C., Clawin‐Rädecker, I., Grübel, N., & Erbersdobler, H. F. (2006) · Molecular Nutrition & Food Research · doi:10.1002/mnfr.200600021 · Cited by 128 · see citing works

The role of advanced glycation end products in the development of atherosclerosis

Peppa, Μ., Uribarri, J., & Vlassara, H. (2004) · Current Diabetes Reports · doi:10.1007/s11892-004-0008-6 · Cited by 112 · see citing works

Advanced Glycation End Products in Clinical Nephrology

Kalousová, M., Zima, T., Tesař, V., Štípek, S., & Sulková, S. (2003) · Kidney & Blood Pressure Research · doi:10.1159/000075533 · Cited by 55 · see citing works

Renal Effects of Oral Maillard Reaction Product Load in the Form of Bread Crusts in Healthy and Subtotally Nephrectomized Rats

Šebeková, K., Hofmann, T. F., Boor, P., Šebeková, K., Uličná, O., Erbersdobler, H. F., Baynes, J., Thorpe, S. R., Heidland, A., & Somoza, V. (2005) · Annals of the New York Academy of Sciences · doi:10.1196/annals.1333.055 · Cited by 46 · see citing works

Dietary Bread Crust Advanced Glycation End Products Bind to the Receptor for AGEs in HEK‐293 Kidney Cells but Are Rapidly Excreted after Oral Administration to Healthy and Subtotally Nephrectomized Rats

Somoza, V., Lindenmeier, M., Hofmann, T. F., Frank, O., Erbersdobler, H. F., Baynes, J., Thorpe, S. R., Heidland, A., Zill, H., Bek, S., et al. (2005) · Annals of the New York Academy of Sciences · doi:10.1196/annals.1333.056 · Cited by 44 · see citing works

Prevention and management of peritonitis and exit‐site infection in patients on continuous ambulatory peritoneal dialysis

Vargemezis, V., & Thodis, E. D. (2001) · Nephrology Dialysis Transplantation · doi:10.1093/ndt/16.suppl_6.106 · Cited by 40 · see citing works

Dietary factors and low-grade inflammation in relation to overweight and obesity

Calder, P. C., Ahluwalia, N., Brouns, F., Buetler, T., Clement, K., Cunningham, K., Esposito, K., Jönsson, L. S., Kolb, H., Lansink, M., et al. (2011) · British Journal of Nutrition · doi:10.1017/s0007114511005460 · Cited by 1,098 · see citing works

Advanced glycoxidation and lipoxidation end products (AGEs and ALEs): An overview of their mechanisms of formation

Vistoli, G., De Maddis, D., Cipak, A., Zarkovic, N., Carini, M., & Aldini, G. (2013) · Free Radical Research · doi:10.3109/10715762.2013.815348 · Cited by 823 · see citing works

Advanced glycation endproducts in food and their effects on health

Poulsen, M. W., Hedegaard, R. V., Andersen, J. M., de Courten, B., Bügel, S., Nielsen, J., Skibsted, L. H., & Dragsted, L. O. (2013) · Food and Chemical Toxicology · doi:10.1016/j.fct.2013.06.052 · Cited by 751 · see citing works

Advanced glycation end products

Gkogkolou, P., & Böhm, M. (2012) · Dermato-Endocrinology · doi:10.4161/derm.22028 · Cited by 594 · see citing works

Does accumulation of advanced glycation end products contribute to the aging phenotype?

Semba, R. D., Nicklett, E. J., & Ferrucci, L. (2010) · The Journals of Gerontology Series A: Biological Sciences and Medical Sciences · doi:10.1093/gerona/glq074 · Cited by 490 · see citing works

Advanced glycation end products (AGEs) and other adducts in aging-related diseases and alcohol-mediated tissue injury

Rungratanawanich, W., Qu, Y., Wang, X., Essa, M. M., & Song, B.-J. (2021) · Experimental & Molecular Medicine · doi:10.1038/s12276-021-00561-7 · Cited by 411 · see citing works

Nε-(carboxymethyl)lysine content of foods commonly consumed in a Western style diet

Hull, G. L. J., Woodside, J. V., Ames, J. M., & Cuskelly, G. J. (2011) · Food Chemistry · doi:10.1016/j.foodchem.2011.08.055 · Cited by 264 · see citing works

The effects of grape seed extract fortification on the antioxidant activity and quality attributes of bread

Peng, X., Ma, J., Cheng, K., Jiang, Y., Chen, F., & Wang, M. (2009) · Food Chemistry · doi:10.1016/j.foodchem.2009.05.083 · Cited by 236 · see citing works

Dietary Advanced Glycosylation End-Products (dAGEs) and Melanoidins Formed through the Maillard Reaction: Physiological Consequences of their Intake

Delgado‐Andrade, C., & Fogliano, V. (2018) · Annual Review of Food Science and Technology · doi:10.1146/annurev-food-030117-012441 · Cited by 175 · see citing works

Transport of Free and Peptide‐Bound Glycated Amino Acids: Synthesis, Transepithelial Flux at Caco‐2 Cell Monolayers, and Interaction with Apical Membrane Transport Proteins

Hellwig, M., Geißler, S., Matthes, R., Peto, A., Silow, C., Brandsch, M., & Henle, T. (2011) · ChemBioChem · doi:10.1002/cbic.201000759 · Cited by 167 · see citing works

Molecular effects of advanced glycation end products on cell signalling pathways, ageing and pathophysiology

Nedić, O., Rattan, S. I. S., Grune, T., & Trougakos, I. P. (2013) · Free Radical Research · doi:10.3109/10715762.2013.806798 · Cited by 162 · see citing works

A Literature Review on Maillard Reaction Based on Milk Proteins and Carbohydrates in Food and Pharmaceutical Products: Advantages, Disadvantages, and Avoidance Strategies

Xiang, J., Liu, F., Wang, B., Chen, L., Liu, W., & Tan, S. (2021) · Foods · doi:10.3390/foods10091998 · Cited by 135 · see citing works

Determination of Advanced Glycation Endproducts by LC-MS/MS in Raw and Roasted Almonds (Prunus dulcis)

Zhang, G., Huang, G., Xiao, L., & Mitchell, A. E. (2011) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf202515k · Cited by 127 · see citing works

Control of the Maillard reaction by ferulic acid

Silván, J. M., Assar, S. H., Srey, C., del Castillo, M. D., & Ames, J. M. (2011) · Food Chemistry · doi:10.1016/j.foodchem.2011.03.047 · Cited by 125 · see citing works

Dairy products and the Maillard reaction: A promising future for extensive food characterization by integrated proteomics studies

Arena, S., Renzone, G., DˈAmbrosio, C., Salzano, A. M., & Scaloni, A. (2016) · Food Chemistry · doi:10.1016/j.foodchem.2016.09.165 · Cited by 124 · see citing works

Effect of advanced glycation end product intake on inflammation and aging: a systematic review

Puyvelde, K. V., Mets, T. F., Njemini, R., Beyer, I., & Bautmans, I. (2014) · Nutrition Reviews · doi:10.1111/nure.12141 · Cited by 123 · see citing works

Study of the urinary and faecal excretion of N ε-carboxymethyllysine in young human volunteers

Delgado‐Andrade, C., Tessier, F. J., Niquet‐Léridon, C., Seiquer, I., & Navarro, M. P. (2011) · Amino Acids · doi:10.1007/s00726-011-1107-8 · Cited by 118 · see citing works

N-ε-fructosyllysine and N-ε-carboxymethyllysine, but not lysinoalanine, are available for absorption after simulated gastrointestinal digestion

Hellwig, M., Matthes, R., Peto, A., Löbner, J., & Henle, T. (2013) · Amino Acids · doi:10.1007/s00726-013-1501-5 · Cited by 106 · see citing works

Comparative LC–MS/MS profiling of free and protein-bound early and advanced glycation-induced lysine modifications in dairy products

Hegele, J., Buetler, T. M., & Delatour, T. (2008) · Analytica Chimica Acta · doi:10.1016/j.aca.2007.12.027 · Cited by 106 · see citing works

Determination of Nɛ ‐(Carboxymethyl)lysine in Foods and Related Systems

Ames, J. M. (2008) · Annals of the New York Academy of Sciences · doi:10.1196/annals.1433.030 · Cited by 104 · see citing works

Nutrition and AGE‐ing: Focusing on Alzheimer’s Disease

Abate, G., Marziano, M., Rungratanawanich, W., Memo, M., & Uberti, D. (2017) · Oxidative Medicine and Cellular Longevity · doi:10.1155/2017/7039816 · Cited by 103 · see citing works

Microwave Processing: Current Background and Effects on the Physicochemical and Microbiological Aspects of Dairy Products

Martins, C. P. D. C., Cavalcanti, R. N., Couto, S. M., Moraes, J., Esmerino, E. A., Silva, M. C., Raices, R. S. L., Gut, J. A. W., Ramaswamy, H. S., TADINI, C. C., et al. (2019) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12409 · Cited by 102 · see citing works

Oxidation During Digestion of Meat: Interactions with the Diet and Helicobacter pylori Gastritis, and Implications on Human Health

HECKE, T. V., Camp, J. V., & SMET, S. D. (2017) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12248 · Cited by 98 · see citing works

Chemical and Physical Changes in Milk Protein Concentrate (MPC80) Powder during Storage

Le, T. T., Bhandari, B., & Deeth, H. C. (2011) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf2003464 · Cited by 98 · see citing works

Advanced glycation end products and diabetic retinopathy

Milne, R. W., & Brownstein, S. (2011) · Amino Acids · doi:10.1007/s00726-011-1071-3 · Cited by 96 · see citing works

The fate of dietary advanced glycation end products in the body: from oral intake to excretion

Liang, Z., Chen, X., Li, L., Li, B., & Yang, Z. (2019) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2019.1693958 · Cited by 94 · see citing works

Dietary advanced glycation end products restriction diminishes inflammation markers and oxidative stress in patients with type 2 diabetes mellitus

Luévano‐Contreras, C., Garay‐Sevilla, M. E., Wróbel, K., Malacara, J. M., & Wróbel, K. (2012) · Journal of Clinical Biochemistry and Nutrition · doi:10.3164/jcbn.12-40 · Cited by 92 · see citing works

Dietary consumption of advanced glycation end products and pancreatic cancer in the prospective NIH-AARP Diet and Health Study

Jiao, L., Stolzenberg‐Solomon, R. Z., Zimmerman, T. P., Duan, Z., Chen, L., Kahle, L., Risch, A., Subar, A. F., Cross, A. J., Hollenbeck, A. R., et al. (2014) · American Journal of Clinical Nutrition · doi:10.3945/ajcn.114.098061 · Cited by 91 · see citing works

Effect of an advanced glycation end product-restricted diet and exercise on metabolic parameters in adult overweight men

Macías-Cervantes, M. H., Rodríguez-Soto, J. M. D., Uribarri, J., Díaz-Cisneros, F. J., Cai, W., & Garay‐Sevilla, M. E. (2014) · Nutrition · doi:10.1016/j.nut.2014.10.004 · Cited by 88 · see citing works

Antioxidant Effectiveness of Vegetable Powders on the Lipid and Protein Oxidative Stability of Cooked Turkey Meat Patties: Implications for Health

Duthie, G. G., Campbell, F., Bestwick, C. S., Stephen, S., & Russell, W. R. (2013) · Nutrients · doi:10.3390/nu5041241 · Cited by 87 · see citing works

Plasma Concentration and Urinary Excretion of Nɛ‐(Carboxymethyl)lysine in Breast Milk– and Formula‐fed Infants

Šebeková, K., Saavedra, G., Zumpe, C., Somoza, V., Klenovicsová, K., & Birlouez‐Aragon, I. (2008) · Annals of the New York Academy of Sciences · doi:10.1196/annals.1433.049 · Cited by 86 · see citing works

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

Takeuchi, M., Takino, J.-I., Furuno, S., Shirai, H., Kawakami, M., Muramatsu, M., Kobayashi, Y., & Yamagishi, S. (2015) · PLoS ONE · doi:10.1371/journal.pone.0118652 · Cited by 85 · see citing works

Recent developments on new formulations based on nutrient-dense ingredients for the production of healthy-functional bread: a review

Rahaie, S., Gharibzahedi, S. M. T., Razavi, S. H., & Jafari, S. M. (2012) · Journal of Food Science and Technology · doi:10.1007/s13197-012-0833-6 · Cited by 85 · see citing works

Formation of advanced glycation endproducts in foods during cooking process and underlying mechanisms: a comprehensive review of experimental studies

Eroglu, E. I., Ayaz, A., & Büyüktuncer, Z. (2019) · Nutrition Research Reviews · doi:10.1017/s0954422419000209 · Cited by 90 · see citing works

Proteomic characterization of intermediate and advanced glycation end-products in commercial milk samples

Renzone, G., Arena, S., & Scaloni, A. (2015) · Journal of Proteomics · doi:10.1016/j.jprot.2014.12.021 · Cited by 82 · see citing works

Transport of Free and Peptide-Bound Pyrraline at Intestinal and Renal Epithelial Cells

Hellwig, M., Geißler, S., Peto, A., Knütter, I., Brandsch, M., & Henle, T. (2009) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf901224p · Cited by 83 · see citing works

Effect of Olive Mill Wastewater Phenol Compounds on Reactive Carbonyl Species and Maillard Reaction End-Products in Ultrahigh-Temperature-Treated Milk

Troise, A. D., Fiore, A., Colantuono, A., Kokkinidou, S., Peterson, D. G., & Fogliano, V. (2014) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf503329d · Cited by 81 · see citing works

Maillard reaction products: some considerations on their health effects

Delgado‐Andrade, C. (2013) · Clinical Chemistry and Laboratory Medicine (CCLM) · doi:10.1515/cclm-2012-0823 · Cited by 79 · see citing works

Modern proteomic methodologies for the characterization of lactosylation protein targets in milk

Arena, S., Renzone, G., Novi, G., Paffetti, A., Bernardini, G., Santucci, A., & Scaloni, A. (2010) · PROTEOMICS · doi:10.1002/pmic.201000321 · Cited by 76 · see citing works

Dietary intake associated with serum versus urinary carboxymethyl-lysine, a major advanced glycation end product, in adults: the Energetics Study

Semba, R. D., Ang, A., Talegawkar, S. A., Crasto, C., Dalal, M., Jardack, P. M., Traber, M. G., Ferrucci, L., & Arab, L. (2011) · European Journal of Clinical Nutrition · doi:10.1038/ejcn.2011.139 · Cited by 76 · see citing works

Mesona Chinensis Benth extract prevents AGE formation and protein oxidation against fructose-induced protein glycation in vitro

Adisakwattana, S., Thilavech, T., & Chusak, C. (2014) · BMC Complementary and Alternative Medicine · doi:10.1186/1472-6882-14-130 · Cited by 72 · see citing works

Identification and Site-Specific Relative Quantification of β-Lactoglobulin Modifications in Heated Milk and Dairy Products

Meltretter, J., Becker, C., & Pischetsrieder, M. (2008) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf800571j · Cited by 71 · see citing works

Fat Mass Is Inversely Associated with Serum Carboxymethyl-Lysine, An Advanced Glycation End Product, in Adults,

Semba, R. D., Arab, L., Sun, K., Nicklett, E. J., & Ferrucci, L. (2011) · Journal of Nutrition · doi:10.3945/jn.111.143172 · Cited by 70 · see citing works

Metabolic transit of Nε-carboxymethyl-lysine after consumption of AGEs from bread crust

Roncero‐Ramos, I., Delgado‐Andrade, C., Tessier, F. J., Niquet‐Léridon, C., Strauch, C., Monnier, V. M., & Navarro, M. P. (2013) · Food & Function · doi:10.1039/c3fo30351a · Cited by 69 · see citing works

Effect of hydroxytyrosol and olive leaf extract on 1,2-dicarbonyl compounds, hydroxymethylfurfural and advanced glycation endproducts in a biscuit model

Navarro, M., & Morales, F. J. (2016) · Food Chemistry · doi:10.1016/j.foodchem.2016.09.039 · Cited by 66 · see citing works

Dietary consumption of advanced glycation end products and risk of metabolic syndrome

Angoorani, P., Ejtahed, H., Mirmiran, P., Mirzaei, S., & Azizi, F. (2016) · International Journal of Food Sciences and Nutrition · doi:10.3109/09637486.2015.1137889 · Cited by 65 · see citing works

Mass spectrometry for the analysis of protein lactosylation in milk products

Siciliano, R. A., Mazzeo, M. F., Arena, S., Renzone, G., & Scaloni, A. (2012) · Food Research International · doi:10.1016/j.foodres.2012.10.044 · Cited by 63 · see citing works

Non-enzymatic post-translational protein modifications and proteostasis network deregulation in carcinogenesis

Trougakos, I. P., Sesti, F., Tsakiri, E. N., & Gorgoulis, V. G. (2013) · Journal of Proteomics · doi:10.1016/j.jprot.2013.02.024 · Cited by 63 · see citing works

Simultaneous determination of N ε-(carboxymethyl) lysine and N ε-(carboxyethyl) lysine in cereal foods by LC–MS/MS

He, J., Zeng, M., Zheng, Z., He, Z., & Chen, J. (2013) · European Food Research and Technology · doi:10.1007/s00217-013-2085-8 · Cited by 61 · see citing works

Heat Treatment of Milk During Powder Manufacture Increases Casein Resistance to Simulated Infant Digestion

Dupont, D., Boutrou, R., Ménard, O., Jardin, J., Tanguy, G., Schuck, P., Haab, B. B., & Léonil, J. (2010) · Food Digestion · doi:10.1007/s13228-010-0003-0 · Cited by 57 · see citing works

Quantification of the Maillard reaction product 6-(2-formyl-1-pyrrolyl)-l-norleucine (formyline) in food

Hellwig, M., & Henle, T. (2012) · European Food Research and Technology · doi:10.1007/s00217-012-1738-3 · Cited by 55 · see citing works

Lactose hydrolysis and protein fortification pose an increased risk for the formation of Maillard reaction products in UHT treated milk products

Aktağ, I. G., Hamzalıoğlu, A., & Gökmen, V. (2019) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2019.103308 · Cited by 54 · see citing works

Redox proteomics of fat globules unveils broad protein lactosylation and compositional changes in milk samples subjected to various technological procedures

Arena, S., Renzone, G., Novi, G., & Scaloni, A. (2011) · Journal of Proteomics · doi:10.1016/j.jprot.2011.01.002 · Cited by 50 · see citing works

Identification of sixteen peptides reflecting heat and/or storage induced processes by profiling of commercial milk samples

Ebner, J., Baum, F., & Pischetsrieder, M. (2016) · Journal of Proteomics · doi:10.1016/j.jprot.2016.03.021 · Cited by 55 · see citing works

Advanced Glycation End Products in Infant Formulas Do Not Contribute to Insulin Resistance Associated with Their Consumption

Klenovics, K. S., Boor, P., Somoza, V., Celec, P., Fogliano, V., & Šebeková, K. (2013) · PLoS ONE · doi:10.1371/journal.pone.0053056 · Cited by 50 · see citing works

Applications of Mass Spectrometry Techniques in the Investigation of Milk Proteome

Cunsolo, V., Muccilli, V., Saletti, R., & Foti, S. (2011) · European Journal of Mass Spectrometry · doi:10.1255/ejms.1147 · Cited by 49 · see citing works

Effects of Long-Term Exposure to Free Nε-(Carboxymethyl)lysine on Rats Fed a High-Fat Diet

Li, M., Zeng, M., He, Z., Zheng, Z., Qin, F., Tao, G., Zhang, S., & Chen, J. (2015) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.5b05750 · Cited by 49 · see citing works

Investigations on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in fruit products during storage: New insights into the role of Maillard reaction

Aktağ, I. G., & Gökmen, V. (2021) · Food Chemistry · doi:10.1016/j.foodchem.2021.130280 · Cited by 48 · see citing works

The impact of raw materials and baking conditions on Maillard reaction products, thiamine, folate, phytic acid and minerals in white bread

Helou, C., Gadonna‐Widehem, P., Robert, N., Branlard, G., Thebault, J., Librere, S., Jacquot, S., Mardon, J., Piquet, A., Chapron, S., et al. (2016) · Food & Function · doi:10.1039/c5fo01341k · Cited by 48 · see citing works

Formula‐derived advanced glycation end products are involved in the development of long‐term inflammation and oxidative stress in kidney of IUGR piglets

Elmhiri, G., Mahmood, D. F. D., Niquet‐Léridon, C., Jacolot, P., Firmin, S., Guigand, L., Tessier, F. J., Larcher, T., & Abdennebi‐Najar, L. (2015) · Molecular Nutrition & Food Research · doi:10.1002/mnfr.201400722 · Cited by 44 · see citing works

A proteomic approach to detect lactosylation and other chemical changes in stored milk protein concentrate

Le, T. T., Deeth, H. C., Bhandari, B., Alewood, P. F., & Holland, J. W. (2011) · Food Chemistry · doi:10.1016/j.foodchem.2011.11.012 · Cited by 44 · see citing works

Effect of Sodium Chloride on α-Dicarbonyl Compound and 5-Hydroxymethyl-2-furfural Formations from Glucose under Caramelization Conditions: A Multiresponse Kinetic Modeling Approach

Kocadağlı, T., & Gökmen, V. (2016) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.6b01862 · Cited by 44 · see citing works

Application of Mass Spectrometry for the Detection of Glycation and Oxidation Products in Milk Proteins

Meltretter, J., & Pischetsrieder, M. (2008) · Annals of the New York Academy of Sciences · doi:10.1196/annals.1433.022 · Cited by 43 · see citing works

Release of pyrraline in absorbable peptides during simulated digestion of casein glycated by 3-deoxyglucosone

Hellwig, M., & Henle, T. (2013) · European Food Research and Technology · doi:10.1007/s00217-013-2027-5 · Cited by 43 · see citing works

A survey of the occurrence of α-dicarbonyl compounds and 5-hydroxymethylfurfural in dried fruits, fruit juices, puree and concentrates

Aktağ, I. G., & Gökmen, V. (2020) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2020.103523 · Cited by 42 · see citing works

Aspalathus linearis (Rooibos) – a functional food targeting cardiovascular disease

Smith, C., & Swart, A. C. (2018) · Food & Function · doi:10.1039/c8fo01010b · Cited by 43 · see citing works

Maillard reaction products with furan ring, like furosine, cause kidney injury through triggering ferroptosis pathway

Li, H., Yang, H., Li, P., Li, M., Yao, Q., Li, M., Zhang, Y., Wang, J., & Zheng, N. (2020) · Food Chemistry · doi:10.1016/j.foodchem.2020.126368 · Cited by 40 · see citing works

Effects of Sodium Chloride, Potassium Chloride, and Calcium Chloride on the Formation of α-Dicarbonyl Compounds and Furfurals and the Development of Browning in Cookies during Baking

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Repeated Oral Exposure to N ε-Carboxymethyllysine, a Maillard Reaction Product, Alleviates Gut Microbiota Dysbiosis in Colitic Mice

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Effects of beetroot (Beta vulgaris) preparations on the Maillard reaction products in milk and meat-protein model systems

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Mitigation of acrylamide formation in cookies by using Maillard reaction products as recipe modifier in a combined partial conventional baking and radio frequency post-baking process

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Alzheimer's Disease—Current Status and Future Directions

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Nε -(carboxymethyl)lysine and Nε -(carboxyethyl)lysine in tea and the factors affecting their formation

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Effect of irradiation on Nε-carboxymethyl-lysine and Nε-carboxyethyl-lysine formation in cooked meat products during storage

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The Maillard reactions

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Glyoxal derived from triglyceride participating in diet-derived Nε-carboxymethyllysine formation

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Characteristics, Formation, and Pathophysiology of Glucosepane: A Major Protein Cross-Link

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Protein Interaction with Charged Macromolecules: From Model Polymers to Unfolded Proteins and Post-Translational Modifications

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Circulating Levels and Dietary Intake of the Advanced Glycation End-product Marker Carboxymethyl Lysine in Chronic Kidney Disease Patients on Conservative Predialysis Therapy: A Pilot Study

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Liquid Chromatography High-Resolution Mass Spectrometry Identifies the Glycation Sites of Bovine Serum Albumin Induced by d -Ribose with Ultrasonic Treatment

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Effects of Hydrophobic and Ionic Interactions on Glycation of Casein during Maillard Reaction

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Prediction of CML contents in the Maillard reaction products for casein-monosaccharides model

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Healthy eating recommendations: good for reducing dietary contribution to the body’s advanced glycation/lipoxidation end products pool?

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Behaviour and hormonal status in healthy rats on a diet rich in Maillard reaction products with or without solvent extractable aroma compounds

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Glycation and secondary conformational changes of human serum albumin: study of the FTIR spectroscopic curve-fitting technique

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Dietary Advanced Glycation End Products and Risk of Chronic Kidney Disease

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Maillard Reaction of Proteins and Advanced Glycation End Products (AGEs) in Food

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Kinetic evaluation of the inhibition of protein glycation during heating

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Multiresponse kinetic modelling of α-dicarbonyl compounds formation in fruit juices during storage

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Dietary intake increases serum levels of carboxymethil-lysine (CML) in diabetic patients.

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Preconditioning with Maillard reaction products improves antioxidant defence leading to increased stress tolerance in cardiac cells

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Chemical Composition of Hazelnut Skin Food Waste and Protective Role against Advanced Glycation End-Products (AGEs) Damage in THP-1-Derived Macrophages

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Fecal excretion of Maillard reaction products and the gut microbiota composition of rats fed with bread crust or bread crumb

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Investigations on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in apple juice, orange juice and peach puree under industrial processing conditions

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Content of free and protein‐binding Nε‐carboxymethyllysine and Nε‐carboxyethyllysine in different parts of braised chicken

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Sugars Replacement as a Strategy to Control the Formation of α-Dicarbonyl and Furanic Compounds during Cookie Processing

Cincotta, F., Brighina, S., Condurso, C., Arena, E., Verzera, A., & Fallico, B. (2021) · Foods · doi:10.3390/foods10092101 · Cited by 18 · see citing works

Nutritional and Toxicological Aspects of the Chemical Changes of Food Components and Nutrients During Heating and Cooking

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Impact of ultra‐processed meat products on human health: Review and outlook

Yang, D., Chen, C., Zhao, D., & Li, C. (2025) · Journal of Food Science · doi:10.1111/1750-3841.70040 · Cited by 19 · see citing works

The neurotoxicity of Nε-(carboxymethyl)lysine in food processing by a study based on animal and organotypic cell culture

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A newly-integrated FeCo-layered double hydroxides photocatalytic system for UV-induced degradation of various heterocyclic amines against complex sample matrix

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Glycated proteins in nutrition: Friend or foe?

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Dietary advanced glycation end products (dAGEs): An insight between modern diet and health

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Advanced Glycation End Products, Inflammation, and Chronic Metabolic Diseases: Links in a Chain?

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Diet‐Derived Advanced Glycation End Products Are Major Contributors to the Body's AGE Pool and Induce Inflammation in Healthy Subjects

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Evidence against dietary advanced glycation endproducts being a risk to human health

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