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Glycolaldehyde, a reactive intermediate for advanced glycation end products, plays an important role in the generation of an active ligand for the macrophage scavenger receptor.

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The Role of Advanced Glycation End Products in Retinal Microvascular Leukostasis

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Hydroxyl Radical Mediates Nϵ-(Carboxymethyl)lysine Formation from Amadori Product

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New biomarkers of Maillard reaction damage to proteins

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Modification of Ovalbumin with a Rare Ketohexose through the Maillard Reaction: Effect on Protein Structure and Gel Properties

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Features and regulation of non-enzymatic post-translational modifications

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Advanced Glycation End Products (AGEs) and Diabetic Vascular Complications

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Plasma levels of pentosidine in diabetic patients

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Mechanisms for the formation of glycoxidation products in end-stage renal disease

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Accelerated Aging in Glaucoma: Immunohistochemical Assessment of Advanced Glycation End Products in the Human Retina and Optic Nerve Head

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Rutin metabolites: Novel inhibitors of nonoxidative advanced glycation end products

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Photo-Enhanced Modification of Human Skin Elastin in Actinic Elastosis by N∈-(Carboxymethyl)lysine, One of the Glycoxidation Products of the Maillard Reaction

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Advanced glycation end products, diabetes and ageing

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Cross-linking of proteins by maillard processes: characterization and detection of lysine–arginine cross-links derived from glyoxal and methylglyoxal

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Glycation, oxidation, and lipoxidation in the development of the complications of diabetes: a carbonyl stress hypothesis.

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Amides Are Novel Protein Modifications Formed by Physiological Sugars

Glomb, M. A., & Pfahler, C. (2001) · Journal of Biological Chemistry · doi:10.1074/jbc.m103557200 · Cited by 144 · see citing works

Modification of Proteins In Vitro by Physiological Levels of Glucose

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Imidazolium crosslinks derived from reaction of lysine with glyoxal and methylglyoxal are increased in serum proteins of uremic patients: evidence for increased oxidative stress in uremia

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Formation Pathways for Lysine-Arginine Cross-links Derived from Hexoses and Pentoses by Maillard Processes

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Maillard reaction and caramelization during hazelnut roasting: A multiresponse kinetic study

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Generation of protein carbonyls by glycoxidation and lipoxidation reactions with autoxidation products of ascorbic acid and polyunsaturated fatty acids

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Modifying Apolipoprotein A-I by Malondialdehyde, but Not by an Array of Other Reactive Carbonyls, Blocks Cholesterol Efflux by the ABCA1 Pathway

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Advanced Glycation End Product Precursors Impair ABCA1-Dependent Cholesterol Removal From Cells

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Immunohistochemical Localization of Advanced Glycation End Products, Pentosidine, and Carboxymethyllysine in Lipofuscin Pigments of Alzheimer's Disease and Aged Neurons

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Identification in Human Atherosclerotic Lesions of GA-pyridine, a Novel Structure Derived from Glycolaldehyde-modified Proteins

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Anti-crosslinking properties of carnosine: Significance of histidine

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Chemical Stability of Proteins in Foods: Oxidation and the Maillard Reaction

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Glyoxal and methylglyoxal trigger distinct signals for map family kinases and caspase activation in human endothelial cells

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Toxic Advanced Glycation End Products (TAGE) Theory in Alzheimer’s Disease

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Human Neutrophils Employ Myeloperoxidase To Convert α-Amino Acids to a Battery of Reactive Aldehydes: A Pathway for Aldehyde Generation at Sites of Inflammation

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Proteasome Inhibition in Glyoxal-treated Fibroblasts and Resistance of Glycated Glucose-6-phosphate Dehydrogenase to 20 S Proteasome Degradation in Vitro

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DNA damage by carbonyl stress in human skin cells

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Studies on Radical Intermediates in the Early Stage of the Nonenzymatic Browning Reaction of Carbohydrates and Amino Acids

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Structural and functional changes in human insulin induced by methylglyoxal

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Effect of Pseudophosphorylation and Cross-linking by Lipid Peroxidation and Advanced Glycation End Product Precursors on Tau Aggregation and Filament Formation

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Protein Modifications by Glyoxal and Methylglyoxal During the Maillard Reaction of Higher Sugars

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Novel Amidine Protein Cross-Links Formed by the Reaction of Glyoxal with Lysine

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A quantitative model of the generation of N∊-(carboxymethyl)lysine in the Maillard reaction between collagen and glucose

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Amides Are Novel Protein Modifications Formed by Physiological Sugars

Glomb, M. A., & Pfahler, C. (2001) · Journal of Biological Chemistry · doi:10.1074/jbc.m103557200 · Cited by 144 · see citing works

Pathways of Formation of Glycoxidation Products during Glycation of Collagen

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