advanced glycation end-products

advanced glycation end-products

glycation adducts of sugars and proteins involved in the collagen cross-linking occurring with aging.
References in periodicals archive ?
Immunological detection of fructose-derived advanced glycation end-products.
Astilbin was about as potent as the positive control, quercetin, in its inhibition of advanced glycation end-products formation.
Alteon also is developing alagebrium, a proposed breaker of Advanced Glycation End-Products (A.
These compounds have an impact on a fundamental pathological process caused by protein-glucose complexes called Advanced Glycation End-products.
Cai, Advanced glycation end-products induce connective tissue growth factor-mediated renal fibrosis predominantly through transforming growth factor beta-independent pathway.
BACKGROUND: The present study was designed to investigate whether the effects of dietary supplementation with alpha-lipoic acid could prevent the increase in mitochondrial superoxide production in the heart as well as the enhanced formation of advanced glycation end-products (AGE) that are associated with the development of hypertension and insulin resistance in chronically glucose-fed rats.
The HDC will be able to test for ketones, pH, lactate, creatinine, potassium, sodium, hydration state, ethanol, advanced glycation end-products, cholesterol, HDL and LDL, clearly differentiating this product from other non-invasive devices.
Since the formation of advanced glycation end-products (AGEs) is such a well-established factor in the onset and progression of kidney disease, nutrients that have been conclusively shown to mitigate the effects of these lethal agents constitute a front line, low-cost intervention.
Non-enzymatic accumulation of advanced glycation end-products (AGE) is to some extent a physiologic consequence of tissue aging.
The Journal of Medicinal Food published a report by researchers at the University of Georgia which revealed that common spices not only confer antioxidant benefits, but offer significant protection against the formation of advanced glycation end-products (AGEs).
When blood sugar increases, as it does in diabetes, it non-enzymatically modifies proteins to form chemical structures known as advanced glycation end-products (A.
New studies reveal that all of us may suffer from the damage inflicted by advanced glycation end-products (AGEs), which are formed when sugars bind with proteins or amino acids in the body.

Full browser ?