𝔖 Bobbio Scriptorium
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Advanced glycation endproducts (AGEs): pharmacological inhibition in diabetes

✍ Scribed by J. Peyroux; M. Sternberg

Book ID
116821603
Publisher
Elsevier Science
Year
2006
Tongue
English
Weight
809 KB
Volume
54
Category
Article
ISSN
0369-8114

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## Abstract Thermal processing of food results in the formation of various novel compounds, among others advanced glycation endproducts (AGEs). AGEs result from nonenzymatic glycation reactions between reducing sugars and free amino groups of proteins, peptides, or amino acids. Due to their potenti