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

Šebeková, Katarína, Somoza, Veronika·2007·Molecular Nutrition & Food Research
DOI 10.1002/mnfr.200700035

Cited by (148)

Items 101–148 of 148

  1. Alterations of PI3K and Akt signaling pathways in the hippocampus and hypothalamus of Wistar rats treated with highly palatable food
    Cíntia Eickhoff Battú, Débora Kurrle Rieger, Samanta Oliveira Loureiro, Gabriel Vasata Furtado, Hugo Bock, Maria Luiza Saraiva Pereira, Regina Pessoa‐Pureur, Carlos‐Alberto Gonçalves, Marcos-Luiz S. Perry · 2012 · Nutritional Neuroscience
  2. Skin advanced glycation end-products evaluation in infants according to the type of feeding and mother’s smoking habits
    Federico, Giovanni, Gori, Martina, Randazzo, Emioli, Vierucci, Francesco · 2016 · SAGE Open Medicine
  3. Impact of glycemic control on advanced glycation and inflammation in overweight and obese patients with type 2 diabetes mellitus
    J. Kalninova, Vladimír Jakuš, M. Glejtkova, Ľ. Kuračka, E. ŠÁNDOROVÁ · 2014 · Bratislavské lekárske listy/Bratislava medical journal
  4. Advanced Glycation End Products (Ages) in Food: Focusing on Mediterranean Pasta
    Giulia Abate, Andrea Delbarba · 2015 · Journal of Nutrition & Food Sciences
  5. Detection of Advanced Glycation End-Products (AGEs) During Dry-State Storage of β-Lactoglobulin/Lactose
    Sisse Jongberg, Michael Rasmussen, Leif Horsfelt Skibsted, Karsten Olsen · 2012 · Australian Journal of Chemistry
  6. The Nε-(carboxymethyl)lysine–RAGE axis: putative implications for the pathogenesis of obesity-related complications
    Katrien H.J. Gaens, Coen D.A. Stehouwer, Casper G. Schalkwijk · 2010 · Expert Review of Endocrinology & Metabolism
  7. Peptides as probes for food authentication
    Tullia Tedeschi, Barbara Prandi, Sofie Bühler, Augusta Caligiani, Gianni Galaverna, Stefano Sforza · 2018 · Peptide Science
  8. Effect of glycation on the structural modification of β-conglycinin and the formation of advanced glycation end products during the thermal processing of food
    Yuekun Wu, Lu Dong, Hengchao Liu, Zhiyan Niu, Yan Zhang, Shuo Wang · 2020 · European Food Research and Technology
  9. Association of biochemical parameters and RAGE gene polymorphisms in healthy infants and their mothers
    Peter Boor, Peter Celec, Kristína Klenovicsová, Barbora Vlková, Tomáš Szemes, Gabriel Minárik, Ján Turňa, Katarı́na Šebeková · 2010 · Clinica Chimica Acta
  10. Processing of soybean meal and 00-rapeseed meal reduces protein digestibility and pig growth performance but does not affect nitrogen solubilization along the small intestine1
    Tetske G. Hulshof, Antonius F. B. van der Poel, Wouter Hendrikus Hendriks, P. Bikker · 2016 · Journal of Animal Science
  11. A negative association of dietary advanced glycation end products with obesity and body composition in Iranian adults
    Parivash Ghorbaninejad, Kurosh Djafarian, Nadia Babaee, Samira Davarzani, Mojdeh Ebaditabar, Cain C. T. Clark, Sakineh Shab‐Bidar · 2020 · British Journal Of Nutrition
  12. Protein Cross‐linking in Food – Structure, Applications, Implications for Health and Food Safety
    Juliet A. Gerrard, Justine R.A. Cottam · 2012
  13. AGE-RAGE Interaction Does Not Explain the Clinical Improvements after Therapeutic Fasting in Osteoarthritis
    Stefan Drinda, Sybille Franke, Sebastian Schmidt, Katrin Stoy, Thomas Lehmann, Günter Wolf, Thomas E. Neumann · 2017 · Complementary Medicine Research
  14. Fat type and baking conditions for cookies recipe: a sensomic approach
    Maria Valeria Merlino, Elena Arena, Fabrizio Cincotta, Concetta Condurso, Selina Brighina, Antonia Grasso, Biagio Fallico, Antonella Verzera · 2022 · International Journal of Food Science & Technology
  15. Identification of aminoreductones as active components in Maillard reaction mixtures inducing nuclear NF-κB translocation in macrophages
    Andrea Wühr, Melanie Deckert, Monika Pischetsrieder · 2010 · Molecular Nutrition & Food Research
  16. Monitoring protein glycation by electrospray ionization (ESI) quadrupole time-of-flight (Q-TOF) mass spectrometer
    Halise Gül Akıllıoğlu, Ömür Çelikbıçak, Bekir Salih, Vural Gökmen · 2016 · Food Chemistry
  17. Composition and functionality of bone affected by dietary glycated compounds
    Cristina Delgado‐Andrade, Irene Roncero‐Ramos, José Carballo, José Ángel Rufián‐Henares, Isabel Seiquer, María Pilar Navarro · 2012 · Food & Function
  18. Studies on mechanism of free Nε‐(carboxymethyl)lysine‐induced toxic injury in mice
    Yixin Wang, Hao Xu, Xin Liu, Liang Liu, Yongning Wu, Zhiyong Gong · 2019 · Journal of Biochemical and Molecular Toxicology
  19. A novel amperometric glucose biosensor based on poly(glycidyl methacrylate-co-(3-thienylmethylmethacrylate))
    Osman Karagollu, Mesut Görür, Ali Türkan, Büşra Şengez, Fethiye Göde, Faruk Yılmaz · 2012 · Current Applied Physics
  20. Prenatal dietary load of Maillard reaction products combined with postnatal Coca-Cola drinking affects metabolic status of female Wistar rats
    Radana Gurecká, Ivana Koborová, Katarína Janšáková, Tamás Tábi, Éva Szökő, Veronika Somoza, Katarı́na Šebeková, Peter Celec · 2015 · Croatian Medical Journal
  21. Effects of model Maillard compounds on bone characteristics and functionality
    Irene Roncero‐Ramos, Cristina Delgado‐Andrade, José Ángel Rufián‐Henares, José Carballo, M Pilar Navarro · 2013 · Journal of the Science of Food and Agriculture
  22. Association of four differently processed diets with plasma and urine advanced glycation end products and serum soluble receptor for advanced glycation end products concentration in healthy dogs
    Siobhan Bridglalsingh, Stephanie A. Archer‐Hartmann, Parastoo Azadi, Claire Barbier de La Serre, Rebecca L. Remillard, Gregory D. Sunvold, Joseph W. Bartges · 2024 · Journal of Animal Physiology and Animal Nutrition
  23. New Advanced Glycation End Products Observed in Rat Urine by Untargeted Metabolomics after Feeding with Heat‐Treated Skimmed Milk Powder
    Xiaomin Zhou, Marynka Ulaszewska, Cristian De Gobba, Åsmund Rinnan, Malene Wibe Poulsen, Jie Chen, Fulvio Mattivi, Rikke V. Hedegaard, Leif Horsfelt Skibsted, Lars Ove Dragsted · 2021 · Molecular Nutrition & Food Research
  24. Introduction: Potential Safety Risks Associated with Thermal Processing of Foods
    Vural Gökmen · 2015 · Elsevier eBooks
  25. Nutritional and Toxicological Aspects of the Chemical Changes of Food Components and Nutrients During Heating and Cooking
    Bhavbhuti Manojbhai Mehta · 2014 · Springer eBooks
  26. Investigating roasting conditions to explore AGEs formation in chicken breast: A dynamic model approach
    Yingshuang Lu, Yu Jiang, Mengyu Sun, Lu Dong, Xiaolong Xing, Yan Zhang, Shuo Wang · 2025 · Food Control
  27. 26. Advanced glycation end products in infant formulas
    Katarı́na Šebeková, Kristína Simon Klenovics, Katarı́na Šebeková · 2014 · Wageningen Academic Publishers eBooks
  28. 28. Potential of the FAST index to characterize infant formula quality
    A. Liogier de Sereys, S. Muller, S.D. Desic, Antonio Dario Troise, Vincenzo Fogliano, Abdelhaq Acharid, P. Lacotte, Inès Birlouez‐Aragon · 2014 · Wageningen Academic Publishers eBooks
  29. Introduction: potential safety risks associated with thermal processing of foods
    Vural Gökmen · 2023 · Elsevier eBooks
  30. AGE, RAGE, and Diabetic Nephropathy
    Maïté Daroux, Nicolas Grossin, Éric Boulanger · 2012 · US Endocrinology
  31. Association of sVAP-1, sRAGE, and CML with lactation-induced insulin sensitivity in young non-diabetic healthy women
    Kristína Klenovicsová, Zora Krivošíková, Martin Gajdoš, Katarı́na Šebeková · 2011 · Clinica Chimica Acta
  32. Design and Methodology of a Randomized Crossover Trial to Test the Effect of Low and High dAGE Diets on Metabolic Risk Factors and Inflammatory Markers among Overweight and Centrally Obese Asian Indian Adults
    Mookambika Ramya Bai, Srinivasan Vedantham, Shanmugam Shobana, Lakshmi Priya Nagarajan, Rajagopal Gayathri, Geetha Gunasekaran, Nagamuthu Gayathri, Anitha Chandrashekaran, Kuppan Gokulakrishnan, Narasimhan Sandhya et al. · 2021 · Journal of Diabetology
  33. Could high heat cooking and food processing promoting neo-formed contaminants partially explain the high prevalence of chronic kidney disease in South Asian populations? A hypothesis
    Prerna Krishan, Raj S. Bhopal, Antonis Vlassopoulos, Gwenetta Curry, Smitha Kakde · 2022 · Diabetes & Metabolic Syndrome Clinical Research & Reviews
  34. The Role of Ultra-Processed Foods in Inflammation and Aging
    Pelin Baltacı, Nezihe Şengün · 2025 · Food science and nutrition
  35. Proteinglykierung als pathophysiologischer Mechanismus bei Diabetes
    Andreas Simm, Alexander Navarrete Santos, Britt Hofmann, Hasan Sami Bushnaq, Norbert Naß · 2012 · Zeitschrift für Gerontologie und Geriatrie
  36. Advanced glycation end product in food: Formation, dietary sources, and strategies for health
    S. Vats, Satish Kumar Sharma, P. Ramachandran, S. Sangeeta, P. Maheshwari, Charu Bisht, N. Rawat · 2025 · Annals of Phytomedicine An International Journal
  37. Introduction to the Maillard Reaction
    2015 · CRC Press eBooks
  38. Investigations of Major α-Dicarbonyl Content in U.S. Honey of Different Geographical Origins
    Kate Nyarko, C. Michael Greenlief · 2024 · Molecules
  39. Effects of Red Raspberry Polyphenols and Metabolites on Biomarkers of Inflammation and Insulin Resistance in Prediabetes and Type 2 Diabetes
    Reynaldo Moreno Uclés · 2018
  40. Binding of glycated ovocystatin to rat renal brush border membranes
    Krzysztof Gołąb, Jakub Gburek, Bogusława Konopska, Hubert Krotkiewski, Maria Warwas · 2013 · Animal Science Journal
  41. Diabetes, Non-Enzymatic Glycation, and Aging
    Denise Steiner, Carolina Reato Marçon, Emilia N. Cohen Sabban · 2017 · Springer eBooks
  42. Proteomic Characterization of Nonenzymatic Modifications Induced in Bovine Milk Following Thermal Treatments
    Giovanni Renzone, Simona Arena, Anna Maria Salzano, Chiara DˈAmbrosio, Mauro Sassi, Andrea Scaloni · 2017 · Elsevier eBooks
  43. A low carbohydrate, high fiber diet containing a processed maize by-product increases the incidence and advances the onset of diabetes in NOD mice
    Robert B. Elliott R.B., Nicola J. Beckman N.J., Olivia D. Andersen, Marija Muzina M., Stephen J.M. Skinner S.J.M. · 2019 · International Journal of Diabetes and Metabolism
  44. Effects of Carboxymethyl-Lysine in Heat Processed Foods on the Plasma Metabolome in Mice
    Zhou Fang · 2021 · Digital Commons - USU (Utah State University)
  45. Protein quality of pig diets : processing effects on amino acid digestibility and post-absorptive utilization
    Tetske G. Hulshof · 2016
  46. Lifestyle and Environmental Risk Factors Associated with Cancer: A Case-Control Study in Bangladesh
    Mohammad Lutfor Rahman, KM Tanvir, Farzana Rahman, Sreshtha Chowdhury, Shuvajit Saha, Md. Abdullah Saeed Khan, Mohammad Azmain Iktidar, Mehedi Hasan, Samiha Nahar Tuli, Sharmin Akter et al. · 2025 · medRxiv
  47. Lifestyle and environmental risk factors associated with cancer: A case-control study in Bangladesh
    Mohammad Lutfor Rahman, K M Tanvir, Farzana Rahman, Sreshtha Chowdhury, Shuvajit Saha, Md. Abdullah Saeed Khan, Mohammad Azmain Iktidar, Mehedi Hasan, Samiha Nahar Tuli, Sharmin Akter et al. · 2026 · PLoS ONE
  48. Teneur en produits de Maillard dans le pain en fonction de la qualité de la matière première et du procédé de panification. Effets des mélanoïdines du pain sur le microbiote intestinal.
    Cynthia Helou · 2014