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Annals of the New York Academy of Sciences

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  1. Understanding ?-globin gene regulation and implications for the treatment of ?-thalassemia.

    Annals of the New York Academy of Sciences (2015) PMID 26695885

    Over the past three decades, a vast amount of new information has been uncovered describing how the globin genes are regulated. This knowledge has provided significant insights into the general understanding of the regulation of human genes. It is now known that molecular defects within and aroun...
  2. The Year in Diabetes and Obesity
    Author(s) unavailable

    Annals of the New York Academy of Sciences 1281(1):i (2013) PMCID PMC3712481

  3. Suppression of renal alpha-dicarbonyl compounds generated following ureteral obstruction by kidney-specific alpha-dicarbonyl/L-xylulose reductase.

    Annals of the New York Academy of Sciences 1126:320 (2008) PMID 18079483

    Renal unilateral ureteral obstruction (UUO) causes acute generation of alpha-dicarbonyl stress substances, such as glyoxal, 3-deoxyglucosone, and methylglyoxal, in the kidneys. These alpha-dicarbonyl compounds are prone to form advanced glycation end products (AGEs) via the nonenzymatic Maillard...
  4. Some natural compounds enhance N epsilon-(carboxymethyl)lysine formation.

    Annals of the New York Academy of Sciences 1126:152 (2008) PMID 18079486

    Since pyridoxamine, which traps intermediates in the Maillard reaction and lipid peroxidation reaction, significantly inhibits the development of retinopathy and neuropathy in the streptozotocin-induced diabetic rat, treatment with advanced glycation end product inhibitors and antioxidants may b...
  5. A419C (E111A) polymorphism of the glyoxalase I gene and vascular complications in chronic hemodialysis patients.

    Annals of the New York Academy of Sciences 1126:268 (2008) PMID 18079478

    Advanced glycation end products (AGEs) take part in the pathogenesis of vascular, diabetic, and uremic complications. Their precursors are detoxified by the glyoxalase system. Our aim was to study A419C (E111A) single nucleotide polymorphism (SNP) of the glyoxalase I gene in hemodialysis (HD) pa...
  6. The dicarbonyl proteome: proteins susceptible to dicarbonyl glycation at functional sites in health, aging, and disease.

    Annals of the New York Academy of Sciences 1126:124 (2008) PMID 18448805

    Reactive, physiological, dicarbonyl, glycating agents, glyoxal and methylglyoxal, are arginine-directed glycating agents forming mainly hydroimidazolone residues. Arginine residues have high-frequency occurrence in sites of protein-protein, enzyme substrate and protein-nucleotide binding sites. ...
  7. Methylglyoxal and methylglyoxal-arginine adducts do not directly inhibit endothelial nitric oxide synthase.

    Annals of the New York Academy of Sciences 1126:231 (2008) PMID 18079474

    Increased formation of the reactive dicarbonyl compound methylglyoxal (MGO) and MGO-derived advanced glycation end products (AGEs) seems to be implicated in endothelial dysfunction and the development of diabetic vascular complications. MGO reacts with arginine residues in proteins to generate t...
  8. Maillard reaction versus other nonenzymatic modifications in neurodegenerative processes.

    Annals of the New York Academy of Sciences 1126:315 (2008) PMID 18079479

    Nonenzymatic protein modifications are generated from direct oxidation of amino acid side chains and from reaction of the nucleophilic side chains of specific amino acids with reactive carbonyl species. These reactions give rise to specific markers that have been analyzed in different neurodegen...
  9. Post-schiff base chemistry of the Maillard reaction: mechanism of imine isomerization.

    Annals of the New York Academy of Sciences 1126:30 (2008) PMID 18448793

    Schiff bases play a critical role, not only in initiating the Maillard reaction, but also in its propagation. Little attention has been paid so far to the ability of these imines to undergo isomerization and thus contribute to the diversity of Maillard reaction products. In this study, imine iso...
  10. The sense of smell: reception of flavors.

    Annals of the New York Academy of Sciences 1126:1 (2008) PMID 18079480

    The sensory and hedonic evaluation of most food-related flavors is mainly dependent on olfactory perception. The sense of smell is able to recognize and discriminate myriads of airborne molecules with great accuracy and sensitivity. The primary processes of odor perception are mediated by the ch...