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Akademický článek

Polymorphisms in Glyoxalase I Gene Are Not Associated with Glyoxalase I Expression in Whole Blood or Markers of Methylglyoxal Stress: The CODAM Study

Autor: Kim Maasen, Nordin M. J. Hanssen, Carla J. H. van der Kallen, Coen D. A. Stehouwer, Marleen M. J. van Greevenbroek, Casper G. Schalkwijk

Publikováno v: Antioxidants, Vol 10, Iss 2, p 219 (2021)

Glyoxalase 1 (Glo1) is the rate-limiting enzyme in the detoxification of methylglyoxal (MGO) into D-lactate. MGO is a major precursor of advanced glycation endproducts (AGEs), and both are associated with development of age-related diseases. Since ge

Externí odkaz: https://doaj.org/article/15093e4bf4954021ad27ace7b77c102f

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Habitual intake of dietary methylglyoxal is associated with less low-grade inflammation: the Maastricht Study

Autor: Kim Maasen, Simone JPM Eussen, Pieter C Dagnelie, Alfons JHM Houben, Carroll AB Webers, Miranda T Schram, Tos TJM Berendschot, Coen DA Stehouwer, Antoon Opperhuizen, Marleen MJ van Greevenbroek, Casper G Schalkwijk

Publikováno v: American Journal of Clinical Nutrition, 116(6), 1715-1728. Oxford University Press

BACKGROUND: Dicarbonyls are major reactive precursors of advanced glycation endproducts (AGEs). Dicarbonyls are formed endogenously, but also during food processing. Circulating dicarbonyls and AGEs are associated with inflammation and microvascular

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::84b393ed1cd31a7fd66089b833d708f3
https://doi.org/10.1093/ajcn/nqac195

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Habitual Intake of Dietary Dicarbonyls is Associated with Greater Insulin Sensitivity and Lower Prevalence of Type 2 Diabetes: The Maastricht Study

Autor: Kim Maasen, Simone J.P.M. Eussen, Pieter C. Dagnelie, Coen D.A. Stehouwer, Antoon Opperhuizen, Marleen M.J. van Greevenbroek, Casper G. Schalkwijk

Publikováno v: The American Journal of Clinical Nutrition.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2e4210c9a66223d0b374acdf952c54c4
https://doi.org/10.1016/j.ajcnut.2023.04.011

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Higher habitual intake of dietary dicarbonyls is associated with higher corresponding plasma dicarbonyl concentrations and skin autofluorescence: the Maastricht Study

Autor: Kim Maasen, Marleen M.J. van Greevenbroek, Simone J P M Eussen, Jean L.J.M. Scheijen, Antoon Opperhuizen, Pieter C. Dagnelie, Casper G. Schalkwijk, Carla J.H. van der Kallen, Coen D.A. Stehouwer

Publikováno v: American Journal of Clinical Nutrition, 115(1), 34-44. Oxford University Press

Background: Dicarbonyls are highly reactive compounds and major precursors of advanced glycation end products (AGEs). Both dicarbonyls and AGEs are associated with development of age-related diseases. Dicarbonyls are formed endogenously but also duri

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bd50419e60b0031342a280c70f95efd8
https://doi.org/10.1093/ajcn/nqab329

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Dietary dicarbonyls

Autor: Kim Maasen

Dicarbonyls are reactive compounds that bind to proteins, altering the function of these proteins. Elevated concentrations of dicarbonyls play a role in the development of age-related diseases, including type 2 diabetes and cardiovascular diseases. D

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f7738fd4b4971675b2ba2c0fa9e378a9
https://doi.org/10.26481/dis.20220413km

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High dietary glycemic load is associated with higher concentrations of urinary advanced glycation endproducts

Autor: Casper G. Schalkwijk, Kim Maasen, Jean L.J.M. Scheijen, Marleen M.J. van Greevenbroek, Coen D.A. Stehouwer, Carla J.H. van der Kallen

Publikováno v: American Journal of Clinical Nutrition, 110(2), 358-366. Oxford University Press

Background: Advanced glycation endproducts (AGEs) and their precursors (dicarbonyls) are associated with the progression of diseases such as diabetes and cardiovascular disease. Plasma concentrations of dicarbonyls methylglyoxal (MGO), glyoxal (GO),

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::424317a846fd2f9cc25fbfa43a47ff7e
https://doi.org/10.1093/ajcn/nqz119

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Quantification of dicarbonyl compounds in commonly consumed foods and drinks; presentation of a food composition database for dicarbonyls

Autor: Casper G. Schalkwijk, Antoon Opperhuizen, Kim Maasen, Coen D.A. Stehouwer, Jean L.J.M. Scheijen, Marleen M.J. van Greevenbroek

Publikováno v: Food Chemistry, 339:128063. Elsevier Limited

Dicarbonyls are reactive precursors of advanced glycation endproducts. They are formed endogenously and during food processing. Currently, a comprehensive database on dicarbonyls in foods that covers the entire range of food groups is lacking, limiti

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::610ff49071da9df8b23062995f657f19
https://doi.org/10.1016/j.foodchem.2020.128063

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Polymorphisms in Glyoxalase I Gene Are Not Associated with Glyoxalase I Expression in Whole Blood or Markers of Methylglyoxal Stress: The CODAM Study

Autor: Carla J.H. van der Kallen, Nordin M J Hanssen, Marleen M.J. van Greevenbroek, Casper G. Schalkwijk, Kim Maasen, Coen D.A. Stehouwer

Publikováno v: Antioxidants
Antioxidants, 10(2):219. Multidisciplinary Digital Publishing Institute (MDPI)
Antioxidants, 10(2):219, 1-12. MDPI Multidisciplinary Digital Publishing Institute
Antioxidants, Vol 10, Iss 219, p 219 (2021)
Volume 10
Issue 2

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2c92334d667bf64320b90d02a8bd4bf6
https://cris.maastrichtuniversity.nl/en/publications/c338fa3e-f9f6-4900-a387-6c181e195731

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