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Oral Adsorbent AST-120 Decreases Serum Levels of AGEs in Patients with Chronic Renal Failure

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Receptor Mediated Effects of Advanced Glycation End Products (AGEs) on Innate and Adaptative Immunity: Relevance for Food Allergy

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

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Comparison of metabolic fate, target organs, and microbiota interactions of free and bound dietary advanced glycation end products

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Glycation free adduct accumulation in renal disease: the new AGE

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Influence of the Maillard Reaction on the Allergenicity of Food Proteins and the Development of Allergic Inflammation

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Healthy components of coffee processing by-products

Dorsey, B. M., & Jones, M. A. (2017) · Elsevier eBooks · doi:10.1016/b978-0-12-811290-8.00002-5 · Cited by 51 · see citing works

Free Maillard Reaction Products in Milk Reflect Nutritional Intake of Glycated Proteins and Can Be Used to Distinguish “Organic” and “Conventionally” Produced Milk

Schwarzenbolz, U., Hofmann, T., Sparmann, N., & Henle, T. (2016) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.6b01375 · Cited by 45 · see citing works

Association between habitual dietary and lifestyle behaviours and skin autofluorescence (SAF), a marker of tissue accumulation of advanced glycation endproducts (AGEs), in healthy adults

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A diet rich in Maillard reaction products protects LDL against copper induced oxidation ex vivo, a human intervention trial

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Restricted intake of dietary advanced glycation end products retards renal progression in the remnant kidney model

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Individual Maillard reaction products as indicators of heat treatment of pasta — A survey of commercial products

Hellwig, M., Kühn, L., & Henle, T. (2018) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2018.06.009 · Cited by 39 · see citing works

Metal Complexation by the Peptide-Bound Maillard Reaction Products Nε-Fructoselysine and Nε-Carboxymethyllysine

Seifert, S. T., Krause, R., Gloe, K., & Henle, T. (2004) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf035223y · Cited by 39 · see citing works

Optimization of microwave cooking of beef burgundy in terms of nutritional and organoleptic properties

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Plasma glycooxidation protein products in type 2 diabetic patients with nephropathy

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Serum Carboxymethyl-Lysine, Disability, and Frailty in Older Persons: The Cardiovascular Health Study

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The Maillard reaction in food: Progress made, challenges ahead—Conference Report from the Eighth International Symposium on the Maillard Reaction

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Formation and Inhibition of Nε-(Carboxymethyl)lysine in Saccharide-Lysine Model Systems during Microwave Heating

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Short-term effects of dietary advanced glycation end products in rats

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Unique Pattern of Protein-Bound Maillard Reaction Products in Manuka (Leptospermum scoparium) Honey

Hellwig, M., Raupbach, J., Sandner, D., & Henle, T. (2017) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.7b00797 · Cited by 34 · see citing works

Detection of Free Advanced Glycation End Products in Vivo during Hemodialysis

Hohmann, C., Liehr, K., Henning, C., Fiedler, R., Girndt, M., Gebert, M., Hulko, M., Storr, M., & Glomb, M. A. (2017) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.6b05013 · Cited by 33 · see citing works

Targeting the AGE‐RAGE axis improves renal function in the context of a healthy diet low in advanced glycation end‐product content

Thallas‐Bonke, V., Coughlan, M. T., Tan, A. L. Y., Harcourt, B. E., Morgan, P. E., Davies, M. J., Bach, L. A., Cooper, M. E., & Forbes, J. M. (2012) · Nephrology · doi:10.1111/j.1440-1797.2012.01665.x · Cited by 32 · see citing works

Oral administration of AST-120 (Kremezin) is a promising therapeutic strategy for advanced glycation end product (AGE)-related disorders

Yamagishi, S., Nakamura, K., Matsui, T., Inoue, H., & Takeuchi, M. (2007) · Medical Hypotheses · doi:10.1016/j.mehy.2006.12.045 · Cited by 32 · see citing works

Dietary advanced glycation end-products promote food allergy by disrupting intestinal barrier and enhancing Th2 immunity

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Detrimental effect on the gut microbiota of 1,2-dicarbonyl compounds after in vitro gastro-intestinal and fermentative digestion

Brighina, S., Poveda, C. G., Restuccia, C., Walton, G., Fallico, B., Oruña-Concha, M. J., & Arena, E. (2020) · Food Chemistry · doi:10.1016/j.foodchem.2020.128237 · Cited by 29 · see citing works

Next-generation therapeutic bacteria for treatment of obesity, diabetes, and other endocrine diseases

Bui, T. P. N., & de Vos, W. M. (2021) · Best Practice & Research Clinical Endocrinology & Metabolism · doi:10.1016/j.beem.2021.101504 · Cited by 30 · see citing works

An oral load of the early glycation compound lactuloselysine fails to accumulate in the serum of uraemic patients

Schwenger, V., Morath, C. P., Schönfelder, K., Klein, W., Weigel, K., Deppisch, R. M., Henle, T., Ritz, E., & Zeier, M. (2005) · Nephrology Dialysis Transplantation · doi:10.1093/ndt/gfi151 · Cited by 27 · see citing works

Advanced glycation end products in uremia

Henle, T., & Miyata, T. (2003) · Advances in Renal Replacement Therapy · doi:10.1053/j.arrt.2003.08.006 · Cited by 65 · see citing works

Cosslett Symposium

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Effects of a diet rich in advanced glycation end products in the rat remnant kidney model

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How Are AGEs Handled by the Kidney?

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Protein-bound advanced glycation endproducts (AGEs) as bioactive amino acid derivatives in foods

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