281 related articles for article (PubMed ID: 18296351)
1. Methylglyoxal: its presence and potential scavengers.
Tan D; Wang Y; Lo CY; Ho CT
Asia Pac J Clin Nutr; 2008; 17 Suppl 1():261-4. PubMed ID: 18296351
[TBL] [Abstract][Full Text] [Related]
2. Trapping reactions of reactive carbonyl species with tea polyphenols in simulated physiological conditions.
Lo CY; Li S; Tan D; Pan MH; Sang S; Ho CT
Mol Nutr Food Res; 2006 Dec; 50(12):1118-28. PubMed ID: 17103374
[TBL] [Abstract][Full Text] [Related]
3. Methylglyoxal: its presence in beverages and potential scavengers.
Tan D; Wang Y; Lo CY; Sang S; Ho CT
Ann N Y Acad Sci; 2008 Apr; 1126():72-5. PubMed ID: 18448797
[TBL] [Abstract][Full Text] [Related]
4. Tea polyphenol (-)-epigallocatechin-3-gallate: a new trapping agent of reactive dicarbonyl species.
Sang S; Shao X; Bai N; Lo CY; Yang CS; Ho CT
Chem Res Toxicol; 2007 Dec; 20(12):1862-70. PubMed ID: 18001060
[TBL] [Abstract][Full Text] [Related]
5. Increase in three alpha,beta-dicarbonyl compound levels in human uremic plasma: specific in vivo determination of intermediates in advanced Maillard reaction.
Odani H; Shinzato T; Matsumoto Y; Usami J; Maeda K
Biochem Biophys Res Commun; 1999 Mar; 256(1):89-93. PubMed ID: 10066428
[TBL] [Abstract][Full Text] [Related]
6. Rutin metabolites: novel inhibitors of nonoxidative advanced glycation end products.
Pashikanti S; de Alba DR; Boissonneault GA; Cervantes-Laurean D
Free Radic Biol Med; 2010 Mar; 48(5):656-63. PubMed ID: 19969069
[TBL] [Abstract][Full Text] [Related]
7. Cinnamon bark proanthocyanidins as reactive carbonyl scavengers to prevent the formation of advanced glycation endproducts.
Peng X; Cheng KW; Ma J; Chen B; Ho CT; Lo C; Chen F; Wang M
J Agric Food Chem; 2008 Mar; 56(6):1907-11. PubMed ID: 18284204
[TBL] [Abstract][Full Text] [Related]
8. Evidence for the formation of adducts and S-(carboxymethyl)cysteine on reaction of alpha-dicarbonyl compounds with thiol groups on amino acids, peptides, and proteins.
Zeng J; Davies MJ
Chem Res Toxicol; 2005 Aug; 18(8):1232-41. PubMed ID: 16097796
[TBL] [Abstract][Full Text] [Related]
9. Theaflavins from black tea, especially theaflavin-3-gallate, reduce the incorporation of cholesterol into mixed micelles.
Vermeer MA; Mulder TP; Molhuizen HO
J Agric Food Chem; 2008 Dec; 56(24):12031-6. PubMed ID: 19049290
[TBL] [Abstract][Full Text] [Related]
10. Towards the control and inhibition of glycation-the role of the guanidine reaction center with aldehydic and diketonic dicarbonyls. A mass spectrometry study.
Saraiva MA; Borges CM; FlorĂȘncio MH
J Mass Spectrom; 2006 Oct; 41(10):1346-68. PubMed ID: 17039581
[TBL] [Abstract][Full Text] [Related]
11. Formation of glyoxal, methylglyoxal and 3-deoxyglucosone in the glycation of proteins by glucose.
Thornalley PJ; Langborg A; Minhas HS
Biochem J; 1999 Nov; 344 Pt 1(Pt 1):109-16. PubMed ID: 10548540
[TBL] [Abstract][Full Text] [Related]
12. Ilex paraguariensis extracts inhibit AGE formation more efficiently than green tea.
Lunceford N; Gugliucci A
Fitoterapia; 2005 Jul; 76(5):419-27. PubMed ID: 15894431
[TBL] [Abstract][Full Text] [Related]
13. Genistein inhibits advanced glycation end product formation by trapping methylglyoxal.
Lv L; Shao X; Chen H; Ho CT; Sang S
Chem Res Toxicol; 2011 Apr; 24(4):579-86. PubMed ID: 21344933
[TBL] [Abstract][Full Text] [Related]
14. Combination of HSCCC and Sephadex LH-20 methods An approach to isolation and purification of the main individual theaflavins from black tea.
Yang C; Li D; Wan X
J Chromatogr B Analyt Technol Biomed Life Sci; 2008 Jan; 861(1):140-4. PubMed ID: 18063426
[TBL] [Abstract][Full Text] [Related]
15. Quercetin inhibits advanced glycation end product formation by trapping methylglyoxal and glyoxal.
Li X; Zheng T; Sang S; Lv L
J Agric Food Chem; 2014 Dec; 62(50):12152-8. PubMed ID: 25412188
[TBL] [Abstract][Full Text] [Related]
16. Reaction of metformin with dicarbonyl compounds. Possible implication in the inhibition of advanced glycation end product formation.
Ruggiero-Lopez D; Lecomte M; Moinet G; Patereau G; Lagarde M; Wiernsperger N
Biochem Pharmacol; 1999 Dec; 58(11):1765-73. PubMed ID: 10571251
[TBL] [Abstract][Full Text] [Related]
17. Effect of buformin and metformin on formation of advanced glycation end products by methylglyoxal.
Kiho T; Kato M; Usui S; Hirano K
Clin Chim Acta; 2005 Aug; 358(1-2):139-45. PubMed ID: 15946656
[TBL] [Abstract][Full Text] [Related]
18. Flavour chemistry of methylglyoxal and glyoxal.
Wang Y; Ho CT
Chem Soc Rev; 2012 Jun; 41(11):4140-9. PubMed ID: 22508009
[TBL] [Abstract][Full Text] [Related]
19. Protein glycation: creation of catalytic sites for free radical generation.
Yim MB; Yim HS; Lee C; Kang SO; Chock PB
Ann N Y Acad Sci; 2001 Apr; 928():48-53. PubMed ID: 11795527
[TBL] [Abstract][Full Text] [Related]
20. N-Terminal 2,3-diaminopropionic acid (Dap) peptides as efficient methylglyoxal scavengers to inhibit advanced glycation endproduct (AGE) formation.
Sasaki NA; Garcia-Alvarez MC; Wang Q; Ermolenko L; Franck G; Nhiri N; Martin MT; Audic N; Potier P
Bioorg Med Chem; 2009 Mar; 17(6):2310-20. PubMed ID: 19261478
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]