advanced glycation end products

These compounds are called advanced glycation end products (AGEs).

Cooking foods produces advanced glycation end products ("glycotoxins", see also Maillard reaction).

Heating sugars with proteins or fats can produce Advanced glycation end products ("glycotoxins").

It acts to reduce levels of advanced glycation end products (AGEs) through interacting with 3-deoxyglucosone.

N-phenacyl thiazolium bromide, a compound that breaks cross-links in Advanced glycation end products.

Cooking also creates certain heat-created toxins, advanced glycation end products, otherwise known as AGEs.

For example, too much sugar and processed carbohydrates in the diet can lead to the production of what are called AGEs - advanced glycation end products.

Lung restriction in diabetes could result from chronic low-grade tissue inflammation, microangiopathy, and/or accumulation of advanced glycation end products.

Inhibit advanced glycation end products (AGE)

Alteon's drug breaks up these advanced glycation end products, or A.G.E.'s, as the glucose-protein links are called.

Glucose also leads to advanced glycation end products, which initiate free radical cascades and are toxic to cells, including β-cells [ 27 28 ] .

Studies have shown taurine-treated diabetic rats had a decrease in the formation of advanced glycation end products (AGEs) and AGEs content.

While it is unclear why pericytes are lost in diabetic patients, one hypothesis is that toxic sorbitol and advanced glycation end products (AGE) accumulate in the pericytes.

Most recently, he wrote an invited editorial for the Proceedings of the National Academy of Sciences on the role of advanced glycation end products (AGEs) in metabolic disease.