Cited by 184Advanced Glycation End Products researchDialysis and Renal Disease ManagementPotato Plant Research

The DOI matches its Crossref record; 21 of the 24 references it cites were found in a registry or an index.

AGEs in foods: Do they play a role in uremia?

Open access

Henle, Thomas·2003·Kidney International

Open this paper in CoChat — free account

Abstract

The so-called Maillard reaction, or nonenzymatic glycation between proteins and carbohydrates, is of particular importance for the flavor, color, and shelf life of food. Despite the great variety of possible AGEs, which can be formed during heating processes, only a few have unequivocally been identified and quantified in foods. From the quantitative point of view, the amount of AGEs ingested with a conventional diet is much higher than the total amount of AGEs in the plasma and tissue. To date, however, only preliminary studies concerning digestion, resorption, and elimination of AGE-modified food proteins can be found in the literature, indicating that for patients with impaired kidney function, dietary AGEs might contribute significantly to the total AGE load of the body. To date, however, no conclusive answers or recommendations can be given regarding a possible role of AGEs as uremic toxins in general, and of dietary AGEs in particular.

Integrity signals

Registry

Crossref · 10.1046/j.1523-1755.63.s84.16.x

Cites

21 of 21 references verified0 citation errors · 0 not checkable

Statistics

Recomputing p-values needs the paper’s full text.

Claims the paper makes

We couldn’t retrieve this paper’s full text, so its claims and self-check weren’t run. The registry and citation checks still apply.

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

Identification of N epsilon-carboxymethyllysine as a degradation product of fructoselysine in glycated protein.
Ahmed, M. U., Thorpe, S. R., & Baynes, J. W. (1986) · Journal of Biological Chemistry · doi:10.1016/s0021-9258(19)89188-3 · Cited by 864
Orally absorbed reactive glycation products (glycotoxins): an environmental risk factor in diabetic nephropathy
Koschinsky, T., He, C.-J., Mitsuhashi, T., Bucala, R., Liu, C., Buenting, C., Heitmann, K., & Vlassara, H. (1997) · Proceedings of the National Academy of Sciences · doi:10.1073/pnas.94.12.6474 · Cited by 792
Diabetes and advanced glycation endproducts
Vlassara, H., & Palace, M. R. (2002) · Journal of Internal Medicine · doi:10.1046/j.1365-2796.2002.00932.x · Cited by 723
Diabetes and Advanced Glycoxidation End Products
Huebschmann, A. G., Regensteiner, J. G., Vlassara, H., & Reusch, J. E. B. (2006) · Diabetes Care · doi:10.2337/dc05-2096 · Cited by 336
Advanced glycation end products: A nephrologist's perspective
Raj, D. S., Choudhury, D., Welbourne, T., & Levi, M. (2000) · American Journal of Kidney Diseases · doi:10.1016/s0272-6386(00)70189-2 · Cited by 288
The Maillard Reaction in Foods and Medicine
O'Brien, J., Nürsten, H. E., Crabbe, M. J. C., & Ames, J. M. (1998) · Woodhead Publishing Limited eBooks · doi:10.1533/9781845698447 · Cited by 252
The Maillard Reaction
Ames, J. M. (1992) · Springer eBooks · doi:10.1007/978-1-4684-9895-0_4 · Cited by 208
Model studies on reactions of plant phenols with whey proteins
Rawel, H. M., Krôll, J., & Hohl, U. (2001) · Food / Nahrung · doi:10.1002/1521-3803(20010401)45:2 · Cited by 170
Die Maillard‐Reaktion in Lebensmitteln und im menschlichen Körper – neue Ergebnisse zu Chemie, Biochemie und Medizin
Ledl, F., & Schleicher, E. D. (1990) · Angewandte Chemie · doi:10.1002/ange.19901020604 · Cited by 161
Evaluation of the extent of the early Maillard-reaction in milk products by direct measurement of the Amadori-product lactuloselysine
Henle, T., Walter, H., & Klostermeyer, H. (1991) · European Food Research and Technology · doi:10.1007/bf01193359 · Cited by 133

Show all 24 references

Research works printed but not linked: 3

Finot, 1981, The extent of the Maillard reaction during the processing of milk, Prog Food Nutr Sci, 5, 345
Biemel, 2001, Identification and quantitative evaluation of the lysine-arginine crosslinks GODIC, MODIC, DODIC, and glucosepan in foods, Nahrung, 45, 210, 10.1002/1521-3803(20010601)45:3<210::AID-FOOD210>3.0.CO;2-L · DOI
Hasenkopf, 2001, Determination of the Maillard product oxalic acidmonolysinylamide (OMA) in heated milk products by ELISA, Nahrung, 45, 206, 10.1002/1521-3803(20010601)45:3<206::AID-FOOD206>3.0.CO;2-1 · DOI

Sorted by citations

Items 101–184 of 184

Increased Protein Glycation in Cirrhosis and Therapeutic Strategies to Prevent It
AHMED, N., LÜTHEN, R., HÄUSSINGER, D., ŠEBEKOVÁ, K., SCHINZEL, R., VOELKER, W., HEIDLAND, A., & THORNALLEY, P. J. (2005) · Annals of the New York Academy of Sciences · doi:10.1196/annals.1333.083 · Cited by 26
État des connaissances sur la biodisponibilité et la toxicité des produits de Maillard issus de l'alimentation
Tessier, F. J., & Niquet, C. (2007) · Journal de la Société de Biologie · doi:10.1051/jbio:2007025 · Cited by 26
Inhibitory effect of lotus seedpod oligomeric procyanidins on advanced glycation end product formation in a lactose–lysine model system
Wu, Q., Li, S., Yang, T., Xiao, J., Chu, Q.-M., Li, T., Xie, B., & Sun, Z. (2014) · Electronic Journal of Biotechnology · doi:10.1016/j.ejbt.2014.10.005 · Cited by 26
Amadori compounds as potent inhibitors of angiotensin-converting enzyme (ACE) and their effects on anti-ACE activity of bell peppers
Yu, J., Zhang, S., & Zhang, L. (2016) · Journal of Functional Foods · doi:10.1016/j.jff.2016.10.017 · Cited by 26
Oxidative stress and uremia
Floccari, F., Aloisi, C., Crascì, E., Sofi, T., Campo, S., Tripodo, D., Criseo, M., Frisina, N., & Buemi, M. (2005) · Medicinal Research Reviews · doi:10.1002/med.20028 · Cited by 26
Accumulation and effects of dietary advanced glycation end products on the gastrointestinal tract in rats
Yuan, X., Zhao, J., Qu, W., Zhang, Y., Jia, B., Fan, Z., He, Q., & Li, J. (2018) · International Journal of Food Science & Technology · doi:10.1111/ijfs.13817 · Cited by 25
Biodistribution and Elimination Study of Fluorine-18 Labeled Nε-Carboxymethyl-Lysine following Intragastric and Intravenous Administration
Xu, H., Wang, Z., Wang, Y., Hu, S., & Liu, N. (2013) · PLoS ONE · doi:10.1371/journal.pone.0057897 · Cited by 25
Carotenes in processed tomato after thermal treatment
Luterotti, S., Bicanic, D. D., Marković, K., & Franko, M. (2014) · Food Control · doi:10.1016/j.foodcont.2014.06.004 · Cited by 25
Cross‐linking reactions in food proteins and proteomic approaches for their detection
Renzone, G., Arena, S., & Scaloni, A. (2021) · Mass Spectrometry Reviews · doi:10.1002/mas.21717 · Cited by 24
Application of Quantum Dot–Molecularly Imprinted Polymer Core–Shell Particles Sensitized with Graphene for Optosensing of Nε-Carboxymethyllysine in Dairy Products
Liu, H., Chen, X., Mu, L., Wang, J., & Sun, B. (2016) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.6b01504 · Cited by 23
Glycated proteins in nutrition: Friend or foe?
Šebeková, K., & Šebeková, K. B. (2018) · Experimental Gerontology · doi:10.1016/j.exger.2018.11.012 · Cited by 23
The rehabilitation of raw and brown butters by the measurement of two of the major Maillard products, Nε-carboxymethyl-lysine and 5-hydroxymethylfurfural, with validated chromatographic methods
Niquet‐Léridon, C., Jacolot, P., Niamba, C.-N., Grossin, N., Boulanger, É., & Tessier, F. J. (2015) · Food Chemistry · doi:10.1016/j.foodchem.2015.01.011 · Cited by 23
Maillard Reaction of Proteins and Advanced Glycation End Products (AGEs) in Food
Henle, T. (2008) · Wiley eBooks · doi:10.1002/9780470430101.ch2g · Cited by 24
Advanced Glycation End Products as Environmental Risk Factors for the Development of Type 1 Diabetes
Yap, F. Y. T., Kantharidis, P., Coughlan, M. T., Slattery, R. M., & Forbes, J. M. (2012) · Current Drug Targets · doi:10.2174/138945012799499758 · Cited by 22
Role of Dietary Advanced Glycation End Products in Diabetes Mellitus
Luévano‐Contreras, C., Garay‐Sevilla, M. E., & Chapman‐Novakofski, K. (2012) · Journal of Evidence-Based Complementary & Alternative Medicine · doi:10.1177/2156587212460054 · Cited by 22
Bread baking Review: Insight into Technological Aspects in order to Preserve Nutrition
Bredariol, P., & Vanin, F. M. (2021) · Food Reviews International · doi:10.1080/87559129.2021.1878211 · Cited by 20
Dietary Advanced Glycation End-Products and Colorectal Cancer Risk in the European Prospective Investigation into Cancer and Nutrition (EPIC) Study
Aglago, E. K., Mayén, A., Knaze, V., Freisling, H., Fedirko, V., Hughes, D. J., Jiao, L., Eriksen, A. K., Tjønneland, A. M., Boutron‐Ruault, M., et al. (2021) · Nutrients · doi:10.3390/nu13093132 · Cited by 20
Produtos da glicação avançada dietéticos e as complicações crônicas do diabetes
Barbosa, J. H. P., de Oliveira, S. L., & Seara, L. T. E. (2009) · Revista de Nutrição · doi:10.1590/s1415-52732009000100011 · Cited by 20
Association between Advanced Glycation End Products and Impaired Fasting Glucose: Results from the SALIA Study
Teichert, T., Hellwig, A., Peßler, A., Hellwig, M., Vossoughi, M., Sugiri, D., Vierkötter, A., Schulte, T., Freund, J., Roden, M., et al. (2015) · PLOS ONE · doi:10.1371/journal.pone.0128293 · Cited by 20
Self-citation
Pathophysiological and clinical aspects of malnutrition in chronic renal failure
Caimi, G., Carollo, C., & Presti, R. L. (2005) · Nutrition Research Reviews · doi:10.1079/nrr200599 · Cited by 19
Biodistribution and catabolism of 18F-labeled N-ε-fructoselysine as a model of Amadori products
Hultsch, C., Hellwig, M., Pawelke, B., Bergmann, R., Rode, K., Pietzsch, J., Krause, R., & Henle, T. (2006) · Nuclear Medicine and Biology · doi:10.1016/j.nucmedbio.2006.07.007 · Cited by 17
Backen, Altern, Diabetes: eine kurze Geschichte der Maillard‐Reaktion
Hellwig, M., & Henle, T. (2014) · Angewandte Chemie · doi:10.1002/ange.201308808 · Cited by 18
Exceptionally versatile take II: post-translational modifications of lysine and their impact on bacterial physiology
Lassak, J., Sieber, A., & Hellwig, M. (2022) · Biological Chemistry · doi:10.1515/hsz-2021-0382 · Cited by 17
Quantification of the glycation compound 6-(3-hydroxy-4-oxo-2-methyl-4(1H)-pyridin-1-yl)-l-norleucine (maltosine) in model systems and food samples
Hellwig, M., Kiessling, M., Rother, S., & Henle, T. (2015) · European Food Research and Technology · doi:10.1007/s00217-015-2565-0 · Cited by 17
Simultaneous analysis of Nε-(carboxymethyl)lysine, reducing sugars, and lysine during the dairy thermal process
Xu, X., Ma, F., Yu, S., & Guan, Y.-G. (2013) · Journal of Dairy Science · doi:10.3168/jds.2013-6592 · Cited by 17
Transcriptional regulation of the N ε ‐fructoselysine metabolism in Escherichia coli by global and substrate‐specific cues
von Armansperg, B., Koller, F., Gericke, N., Hellwig, M., Jagtap, P. K. A., Heermann, R., Hennig, J., Henle, T., & Lassak, J. (2020) · Molecular Microbiology · doi:10.1111/mmi.14608 · Cited by 17
Flavor Addition in Dairy Products
Kumar, N., Raghavendra, M., Tokas, J., & Singal, H. R. (2017) · Elsevier eBooks · doi:10.1016/b978-0-12-809762-5.00010-3 · Cited by 17
Quantification of Maillard reaction products in animal feed
Hofmann, T., Engling, A. C., Martens, S. D., Steinhöfel, O., & Henle, T. (2019) · European Food Research and Technology · doi:10.1007/s00217-019-03406-w · Cited by 16
The Effect of Free and Protein‐Bound Maillard Reaction Products N‐ε‐Carboxymethyllysine, N‐ε‐Fructosyllysine, and Pyrraline on Nrf2 and NFκB in HCT 116 Cells
Raupbach, J., Müller, S. K., Schnell, V., Friedrich, S., Hellwig, A., Grune, T., & Henle, T. (2023) · Molecular Nutrition & Food Research · doi:10.1002/mnfr.202300137 · Cited by 15
Fructose-mediated AGE-RAGE axis: approaches for mild modulation
Semchyshyn, H. M. (2024) · Frontiers in Nutrition · doi:10.3389/fnut.2024.1500375 · Cited by 15
CE: A useful analytical tool for the characterization of Maillard reaction products in foods
Vallejo‐Córdoba, B., & González-Córdova, A. F. (2007) · Electrophoresis · doi:10.1002/elps.200700314 · Cited by 15
Effects of heat treatment on liquid milk quality and safety: nutritional changes, hazardous substances and control strategies
Duan, J., Gao, S., Diao, Y., Zhang, Q., Gu, Y., & Wang, S. (2025) · Food Control · doi:10.1016/j.foodcont.2025.111377 · Cited by 14
Effects of diets supplemented with MRPs from bread crust on the food intake and body weights in rats
Delgado‐Andrade, C., Roncero‐Ramos, I., Haro, A., Morales, F. J., Seiquer, I., & Navarro, M. P. (2012) · Food & Function · doi:10.1039/c2fo30288h · Cited by 14
Simultaneous Determination of Nε-(carboxymethyl) Lysine and Nε-(carboxyethyl) Lysine in Different Sections of Antler Velvet after Various Processing Methods by UPLC-MS/MS
Gong, R., Wang, Y., Wang, Y.-F., Chen, B., Gao, K., & Yin-shi, S. (2018) · Molecules · doi:10.3390/molecules23123316 · Cited by 14
Bimolecular interaction of argpyrimidine (a Maillard reaction product) in in vitro non-enzymatic protein glycation model and its potential role as an antiglycating agent
Bhattacherjee, A., Dhara, K., & Chakraborti, A. S. (2017) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2017.04.108 · Cited by 13
Non-canonical food sources: bacterial metabolism of Maillard reaction products and its regulation
Lassak, J., Aveta, E. F., Vougioukas, P., & Hellwig, M. (2023) · Current Opinion in Microbiology · doi:10.1016/j.mib.2023.102393 · Cited by 9
Higher dietary advanced glycation products intake is associated with increased risk of dementia, independent from genetic predisposition
Zhang, Y., Jiang, F., Liu, D., Li, X., Ma, Z., Zhang, Y., Ma, A., Qin, L., Chen, G.-C., & Wan, Z. (2023) · Clinical Nutrition · doi:10.1016/j.clnu.2023.08.006 · Cited by 11
Do advanced glycation end-products play a role in malaria susceptibility?
Traoré, K., Arama, C., Médebielle, M., Doumbo, O. K., & Picot, S. (2016) · Parasite · doi:10.1051/parasite/2016015 · Cited by 11
Identification of aminoreductones as active components in Maillard reaction mixtures inducing nuclear NF-κB translocation in macrophages
Wühr, A., Deckert, M., & Pischetsrieder, M. (2010) · Molecular Nutrition & Food Research · doi:10.1002/mnfr.200900308 · Cited by 11
The Unique Seed Protein Composition of Quality Protein Popcorn Promotes Growth of Beneficial Bacteria From the Human Gut Microbiome
Korth, N., Parsons, L., Haute, M. J. S. V., Yang, Q., Hurst, P., Schnable, J. C., Holding, D. R., & Benson, A. K. (2022) · Frontiers in Microbiology · doi:10.3389/fmicb.2022.921456 · Cited by 12
Studies about the Dietary Impact on “Free” Glycation Compounds in Human Saliva
Manig, F., Hellwig, M., Pietz, F., & Henle, T. (2022) · Foods · doi:10.3390/foods11142112 · Cited by 10
Kinetic Study on Peptide‐Bound Pyrraline Formation and Elimination in the Maillard Reaction Using Single‐ and Multiple‐Response Models
Liang, Z., Li, L., Qi, H., Xu, X. Z. Z., & Li, B. (2016) · Journal of Food Science · doi:10.1111/1750-3841.13428 · Cited by 10
Composition and functionality of bone affected by dietary glycated compounds
Delgado‐Andrade, C., Roncero‐Ramos, I., Carballo, J., Rufián‐Henares, J. Á., Seiquer, I., & Navarro, M. P. (2012) · Food & Function · doi:10.1039/c2fo30187c · Cited by 10
Research Trends in Advanced Glycation End Products and Obesity: Bibliometric Analysis
Liman, P. B., Anastasya, K., Salma, N. M., Yenny, Y., & Faradilla, M. A. (2022) · Nutrients · doi:10.3390/nu14245255 · Cited by 9
Effects of model Maillard compounds on bone characteristics and functionality
Roncero‐Ramos, I., Delgado‐Andrade, C., Rufián‐Henares, J. Á., Carballo, J., & Navarro, M. P. (2013) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.6107 · Cited by 9
Advanced Glycation Endproducts (AGEs)
Rabbani, N., & Thornalley, P. J. (2012) · Wiley eBooks · doi:10.1002/9781118424032.ch19 · Cited by 9
Metabolization of the Amadori Product N-ε-Fructosyllysine by Probiotic Bacteria
Filipp, L., Bausch, F., Neuhaus, L., Flade, J., & Henle, T. (2024) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.3c07927 · Cited by 8
Inter- and Intraindividual Differences in the Capacity of the Human Intestinal Microbiome in Fecal Slurries to Metabolize Fructoselysine and Carboxymethyllysine
van Dongen, K. C. W., Belzer, C., Bakker, W., Rietjens, I. M. C. M., & Beekmann, K. (2022) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.2c05756 · Cited by 9
Metabolization of the glycation compounds 3-deoxyglucosone and 5-hydroxymethylfurfural by Saccharomyces yeasts
Kertsch, A., Brysch‐Herzberg, M., Hellwig, M., & Henle, T. (2022) · European Food Research and Technology · doi:10.1007/s00217-022-04137-1 · Cited by 8
Gut Metabolism of Sugars: Formation of Glycotoxins and Their Intestinal Absorption
Monteiro‐Alfredo, T., & Matafome, P. N. (2022) · Diabetology · doi:10.3390/diabetology3040045 · Cited by 8
Maillard reaction and immunogenicity of protein therapeutics
Tsekovska, R., Bozhinov, A., Niwa, T., Ivanov, I., & Mironova, R. (2016) · World Journal of Immunology · doi:10.5411/wji.v6.i1.19 · Cited by 9
Last Five Years Development In Food Safety Perception of n-Carboxymethyl Lysine
Golchinfar, Z., Farshi, P., Mahmoudzadeh, M., Mohammadi, M., Tabibiazar, M., & Smith, J. S. (2021) · Food Reviews International · doi:10.1080/87559129.2021.2011909 · Cited by 6
New Advanced Glycation End Products Observed in Rat Urine by Untargeted Metabolomics after Feeding with Heat‐Treated Skimmed Milk Powder
Zhou, X., Ulaszewska, M., Gobba, C. D., Rinnan, Å., Poulsen, M. W., Chen, J., Mattivi, F., Hedegaard, R. V., Skibsted, L. H., & Dragsted, L. O. (2021) · Molecular Nutrition & Food Research · doi:10.1002/mnfr.202001049 · Cited by 6
Amadori Products - Substrates and Inhibitors for Intestinal Brush Border Glycosidases
Seidowski, A., Lunow, D., & Henle, T. (2009) · Czech Journal of Food Sciences · doi:10.17221/615-cjfs · Cited by 6
The associations between dietary advanced glycation-end products intake and self-reported infertility in U.S. women: data from the NHANES 2013–2018
Tong, L., Zhang, X., Chen, J., He, H., Zhang, W., Wan, Z., & Zhang, H. (2025) · Scientific Reports · doi:10.1038/s41598-025-85361-z · Cited by 5
Comparison of intestinal absorption of soybean protein isolate-, glutenin- and peanut protein isolate-bound Nε-(carboxymethyl) lysine after in vitro gastrointestinal digestion
Hao, S., Ye, M., Li, N., Lu, Z., Quan, W., Xu, H., & Li, M. (2024) · Food Research International · doi:10.1016/j.foodres.2024.114811 · Cited by 5
Dietary Nε-(carboxymethyl) lysine affects cardiac glucose metabolism and myocardial remodeling in mice
Wang, Z., & Sun, Z. (2022) · World Journal of Diabetes · doi:10.4239/wjd.v13.i11.972 · Cited by 4
1-Amino-1-deoxy-d-fructose (“fructosamine”) and its derivatives
Mossine, V. V., & Mawhinney, T. P. (2023) · Advances in carbohydrate chemistry and biochemistry · doi:10.1016/bs.accb.2023.10.002 · Cited by 4
Nutritional Modulation of Advanced Glycation End Products
Garay‐Sevilla, M. E., Luévano‐Contreras, C., & Chapman‐Novakofski, K. (2016) · Elsevier eBooks · doi:10.1016/b978-0-12-801816-3.00020-0 · Cited by 6
Phytochemicals as Potential Inhibitors of Advanced Glycation End Products: Health Aspects and Patent Survey
Fernandes, A. C. F., Melo, J. B., Genova, V. M., Santana, Á. L., & Macêdo, G. A. (2021) · Recent Advances in Food Nutrition & Agriculture · doi:10.2174/2212798412666210528130001 · Cited by 4
Study on the Extent of the Maillard Reaction in Chocolate
Sundaresan, T., Rao, P. S., & Hellwig, M. (2025) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.5c06248 · Cited by 3
Two Dipeptide-Bound Pyrralines with Ile or Ala: A Study on Their Synthesis, Transport across Caco-2 Cell Monolayers, and Interaction with Aminopeptidase N
Qi, H., Zhang, Z., Zhang, X., Li, B., & Li, L. (2021) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.1c03773 · Cited by 2
Key factors influencing the formation of α-dicarbonyls and dietary advanced glycation end products in bread and commercial bakery products: Impacts of sugar, lipid and gluten protein
Tsai, C.-Y., Liao, K., Hsia, S., Tsai, Y.-C., Lin, K.-J., Ho, C., & Hung, W. (2025) · Food Chemistry X · doi:10.1016/j.fochx.2025.102286 · Cited by 1
Balancing the dual nature of glycotoxins: interplay of diet, digestion, and gut microbiome
Semchyshyn, H. M. (2025) · Frontiers in Nutrition · doi:10.3389/fnut.2025.1693167 · Cited by 2
Omega-3 fatty acids as modulators of advanced glycation end products in aging: mechanistic pathways and clinical implications - a narrative review
Cortesi, A., Tzanetakou, I. P., Giannakou, K., Tzanetakou, A. B. , & Hadjimbei, E. (2026) · Frontiers in Aging · doi:10.3389/fragi.2026.1872170 · Cited by 1
A Cross-Sectional Study of Serum and Urine Fluoride in Diabetes in Fluoride Exposed Population
Mohan, S. D. R., Nagaraj, S. K., Raveesha, A., & Chandrappa, M. (2021) · Journal of Evolution of Medical and Dental Sciences · doi:10.14260/jemds/2021/171 · Cited by 1
The Level of N-Carboxymethyllysine and C-Reactive Protein in Type 2 Diabetes Mellitus and it’s Association with HbA1c in Diabetic Nephropathy
Rahim, M. Z. M., Azman, W. N. W., Yaacob, N. M., Mohamed, W. M. I. W., & Shafii, N. (2023) · Malaysian Journal of Medicine and Health Sciences · doi:10.47836/mjmhs.19.4.40 · Cited by 1
Analysis of FruHis, a potential bioactive Amadori compound in processed tomatoes
Koch, J. C. (2014) · OhioLink ETD Center (Ohio Library and Information Network) · Cited by 1
Maillard-Reaktionsprodukte in Lebensmitteln: Mögliche gesundheitliche Bedeutung
Maslo, R. (2006) · Journal of Consumer Protection and Food Safety · doi:10.1007/s00003-006-0021-6 · Cited by 1
Correlação do efeito antiglicante e capacidade antioxidante de compostos fenólicos "in vitro"
Melo, J. B. (2018) · doi:10.47749/t/unicamp.2018.1096631 · Cited by 1
PROGRAMA DE PÓS-GRADUAÇÃO EM CIÊNCIAS BIOLÓGICAS (BIOLOGIA CELULAR E MOLECULAR) ESTUDO MORFOFISIOLÓGICO DE ÓRGÃOS ISOLADOS DE RATOS DIABÉTICOS SUBMETIDOS A EXERCÍCIO FÍSICO E A AMINOGUANIDINA
Nico, E. T. M. E. (2012)
Effect of a "Fast Food" Diet on the Urinary Excretion of Maillard Reaction Products
Förster, A., Börner, C., & Henle, T. (2009) · Czech Journal of Food Sciences · doi:10.17221/1101-cjfs
Estimation and correlation of sirtuin1 with Carboxy Methyl Lysine in type 2 diabetic and its microvascular complicationPreprint
Mohan, S. D. R., Nagaraj, S. K., Raveesha, A., & Chandrappa, M. (2020) · medRxiv · doi:10.1101/2020.07.27.20163253
Untersuchungen zur Deglykierung von Amadori‐Produkten durch probiotische Mikroorganismen
Filipp, L., Bausch, F., & Henle, T. (2022) · Lebensmittelchemie · doi:10.1002/lemi.202259225
Aufnahme und Verteilung alimentärer Maillard‐Reaktionsprodukte in C57BL/6 Mäusen
Müller, S. K., Raupbach, J., Hellwig, A., Grune, T., & Henle, T. (2022) · Lebensmittelchemie · doi:10.1002/lemi.202259177
Studien zur Verwertung von alimentären Maillard‐Reaktionsprodukten durch probiotische Mikroorganismen.
Filipp, L., Bausch, F., Neuhaus, L., & Henle, T. (2023) · Lebensmittelchemie · doi:10.1002/lemi.202352084
Studien zur Metabolisierung von alimentären Amadori‐Produkten durch probiotische Bakterien
Filipp, L., Bausch, F., Neuhaus, L., & Henle, T. (2023) · Lebensmittelchemie · doi:10.1002/lemi.202359167
Additional file 1 of Depression and fatigue in active IBD from a microbiome perspective—a Bayesian approach to faecal metagenomics
Thomann, A., Wüstenberg, T., Wirbel, J., Knoedler, L.-L., Thomann, P. A., Zeller, G., Ebert, M., Lis, S., & Reindl, W. (2022) · Figshare · doi:10.6084/m9.figshare.21343282
Effet du régime alimentaire sur les teneurs en Produits de Maillard dans le plasma, l'urine et les fèces de sujets sains
Fernandez, G. S. (2011) · theses.fr (ABES) · doi:10.70675/6c619d81zca71z4c88zbfb3z5f70714d414c
Consequences of heated food consumption on protein digestibility and intestinal mucosa integrity due to an experimental colitis : follow up of relevant Maillard reaction products markers in food, of the intestinal inflammatory response and of microbiota in mice
Ahmad, I. A. (2013) · theses.fr (ABES) · doi:10.70675/ea74a5feze54bz4494z8911z80bf7424757a
Effets des produits de glycation des formules laitières sur la programmation développementale : focus sur le stress oxydant du porcelet RCIU
Elmhiri, G. (2015) · theses.fr (ABES) · doi:10.70675/bf400bf4z3f16z47edz86edzb7a991bff4fb
Effet du Lactobacillus fermentum ME-3 sur la glycation et les désordres métaboliques dans un contexte diabétique de type 2
Guilbaud, A. (2018) · theses.fr (ABES) · doi:10.70675/58a095c5z0604z45c5z9c8ez6750f9cda415
Simultaneous Determination of Eight Free- or Cross-Linked Advanced Glycation End Products in Different Processing meat Products Based on UPLC-MS/MS MethodPreprint
Ru, S., Li, J., Lu, Y., Zhang, Y., Junping(王俊平), W., Dong, L., & Wang, S. (2026) · SSRN Electronic Journal · doi:10.2139/ssrn.6543102
Simultaneous determination of eight free- or cross-linked advanced glycation end products in different processed meat products based on UPLC-MS/MS
Ru, S., Li, J., Lv, Y., Zhang, Y., Wang, J., Dong, L., & Wang, S. (2026) · Food Chemistry · doi:10.1016/j.foodchem.2026.151566

Authors: Henle, T.
Affiliations: Technische Universität Dresden (DE)
Corresponding author: Henle, Thomas
ORCID: Henle, Thomas
Venue: Kidney International
Publisher: Elsevier BV
Published: 2003-05
Volume: 63
Issue: 84
Pages: S145-S147
ISSN: 0085-2538 (ISSN-L)
DOI: 10.1046/j.1523-1755.63.s84.16.x
OpenAlex: W2029573578
Cited by: 184
References: 24
Citations by year: 2026: 3 · 2025: 6 · 2024: 5 · 2023: 8 · 2022: 15 · 2021: 12 · 2020: 8 · 2019: 4 · 2018: 10 · 2017: 9 · 2016: 8 · 2015: 11 · 2014: 7 · 2013: 10 · 2012: 10
FWCI: 4.35
Type: journal article
Language: en
Open access: bronze
doi.org
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
www.elsevier.com/open-access/userlicense/1.0/ (vor, 4603 d)
Locations: Kidney International (publishedVersion)
PubMed (publishedVersion)
Topics: Life Sciences › Biochemistry, Genetics and Molecular Biology › Clinical Biochemistry › Advanced Glycation End Products research
Health Sciences › Medicine › Nephrology › Dialysis and Renal Disease Management
Life Sciences › Agricultural and Biological Sciences › Food Science › Potato Plant Research
Keywords: advanced glycation end products, Maillard reaction, glycation, uremia, uremic toxins, dietary AGEs, kidney disease, food heating
MeSH terms: Food, Food Preservation, Hot Temperature, Humans, Uremia, Glycation End Products, Advanced

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review

AGEs in foods: Do they play a role in uremia?

Abstract

Overview

Integrity signals

Verification

Claims the paper makes

Claims other papers make about this one

Citations

Cites

Cited by

Related

Metadata

Record

About these checks