The role of glycation in aging and diabe
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M. A. M. Boekel
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Article
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1991
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Springer
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English
β 658 KB
One of the hypotheses trying to explain the process of aging is the idea of glycation of proteins. This reaction, also called the Maillard or browning reaction, may explain age-related symptoms such as cataract, atherosclerosis and modification of collagen-containing tissues. Diabetics, which posses