@incollection{,
	
					
					
					5385A2EBB70DF78EF9BFC6DDFD5C6FA8
				,
	author={{BilalAhmed} and {University of Agriculture}},
	journal={{Global Journal of Medical Research}},
	journal={{GJMR}}2249-46180975-588810.34257/GJMR,
	address={Cambridge, United States},
	publisher={Global Journals Organisation}14614
}

@incollection{b0,
	
	
		,
	title={{Advanced glycation end products (AGEs), free radicals and diabetes}}
		,
	author={{
			PGillery
		}}
	
	
		,
	journal={{Journal of Social Biology}}
		
			4
			
			,
	year={2001}
		
	

}

@incollection{b1,
	
	
		,
	title={{Determuination of serum proteins buy means of biuret reactions}}
		,
	author={{
			AGGornall
		} and {
			CSBardwill
		} and {
			MMDavid
		}}
		
		
	
	
		,
	journal={{J. Biol. Chem}}
		
			177
			
			,
	year={1949}
		
	

}

@incollection{b2,
	
	
		,
	title={{Evaluation of antihyperglycemic and hypoglycemic effect of Trigonella foenum-graecum Linn, Ocimum sanctum Linn and Pterocarpus marsupium Linn in normal and alloxanized diabetic rats}}
		,
	author={{
			JKGrover
		} and {
			SYadav
		} and {
			VVats
		}}
		
		
	
	
		,
	journal={{Journal of Ethnopharmacol}}
		
			79
			
			,
	year={2002}
		
	

}

@book{b3,
	
	
		,
	title={{stated that Glycation (nonenzymatic glycosylation) processes, also known as the Maillard reactions, are a series of reactions between carbohydrates and free amino groups of proteins}}
		,
	author={{
			Hatfield
		}}
		
			,
	year={2007}
		
	

}

@incollection{b4,
	
	
		,
	title={{Glycationa sweet tempter for neuronal death}}
		,
	author={{
			SKikuchi
		} and {
			KShinpo
		} and {
			MTakeuchi
		} and {
			SYamagishi
		} and {
			ZMakita
		} and {
			NSasaki
		} and {
			KTashiro
		}}
		
		
		
		
		
		
	
	
		,
	journal={{Brain Research Reviews}}
		
			3
			
			,
	year={2003}
		
	

}

@incollection{b5,
	
	
		,
	title={{Receptors of advanced glycation end products inflammation and accelerated periodontal disease in diabetes}}
		,
	author={{
			ELalla
		} and {
			IRLasmaster
		} and {
			AMSchmidt
		}}
		
		
	
	
		,
	journal={{Ann. Periodontal}}
		
			6
			1
			
			,
	year={2001}
		
	

}

@book{b6,
	
	
		,
	title={{non-enzymatic glycation has a twofold meaning: on one hand, measurement of early glycation products can estimate the extent of exposure to glucose and the subject's previous metabolic control; on the other hand, measurement of intermediate and late products of the glycation reaction is a precious instrument in verifying the relationship between glycation products and tissue modifications}}
		,
	author={{
			JoneyJLapolla
		}}
		
			,
	year={2005}
		
	

}

@incollection{b7,
	
	
		,
	title={{Advance glycosylation end products in patients with diabetic nephropathy}}
		,
	author={{
			ZMakita
		} and {
			SRadoff
		} and {
			EJRayfield
		} and {
			ZYang
		} and {
			ESkolnik
		} and {
			VDelaney
		} and {
			EAFriedman
		} and {
			ACerami
		} and {
			HVlassara
		}}
		
		
		
		
		
		
		
		
	
	
		,
	journal={{Journal of Diabetes Complications}}
		
			325
			
			,
	year={1999}
		
	

}

@incollection{b8,
	
	
		,
	title={{Antidiabetic plants and their active constituents}}
		,
	author={{
			RJMarles
		} and {
			NRFarnsworth
		}}
		
	
	
		,
	journal={{Phytomedicine}}
		
			2
			
			,
	year={1995}
		
	

}

@book{b9,
	
	
		,
	title={{explained that glycation is a non-enzymatic process in which proteins react with reducing sugar molecules and thereby impair the function and change the characteristics of the proteins. Glycation is involved in diabetes and aging where the accumulation of glycation products causes side effects}}
		,
	author={{
			MortenABernargi
		} and {
			E
		}}
		
		
			,
	year={2006}
		
	

}

@book{b10,
	
	
		,
	title={{said that Maillard reactions are a complex set of reactions, typically occurring between carbonyl compounds and amino groups originating from proteins, peptides or amino acids. Maillard reactions may lead to formation of offflavours, decreased nutritional value and discolouration}}
		,
	author={{
			Nursten
		}}
		
			,
	year={2005}
		
	

}

@book{b11,
	
	
		,
	title={{found that non-enzymatic glycation is implicated in the development of various diseases such as Alzheimer's and diabetes mellitus. An increase in the generation of reactive oxygen species can occur by non-enzymatic glycation and glucose autoxidation}}
		,
	author={{
			Stoppa
		}}
		
			,
	year={2006}
		
	

}

@book{b12,
	
	
		,
	title={{said that nonenzymatic glycosylation (glycation) of proteins is a multistage chemical process starting as a condensation reaction between reducing sugars and primary amino groups (mainly from the side chains of Lis and Arg) and ending up with formation of complex heterocyclic compounds called}}
		,
	author={{
			SStoynev
		} and {
			DAhmed
		}}
		
		
			,
	year={2004}
		
	
	,
	note={advanced glycation end products (AGEs}

}

@book{b13,
	
	
		,
	title={{studied prolonged hyperglycemia, dyslipidemia and oxidative stress in diabetes result in the production and accumulation of AGEs}}
		,
	author={{
			EThomas
		} and {
			CMorey
		}}
		
		
			,
	year={2005}
		
	

}

@incollection{b14,
	
	
		,
	title={{Determination of Membrane protein Glycation in Diabetic Tissue}}
		,
	author={{
			EYZhang
		} and {
			PWSwaan
		}}
		
	
	
		,
	journal={{AAPS Pharmaceutical Sciences}}
		
			1
			
			,
	year={1999}
		
	

}

@incollection{b15,
	
	
		,
	title={{Evaluation of the oral hypoglycaemic effect of Trigonella foenum-graecum L. (methi) in normal mice}}
		,
	author={{
			TZia
		} and {
			SNHasnain
		} and {
			SKHasan
		}}
		
		
	
	
		,
	journal={{Journal of Ethnopharmacology}}
		
			75
			
			,
	year={2001}
		
	

}