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Glycation and oxidation of proteins in diabetes & aging: Role of oxygen in crosslinking of proteins by glucose

โœ Scribed by M.X. Fu; K.J. Knecht; S.R. Thorpe; J.W. Baynes

Book ID
115894879
Publisher
Elsevier Science
Year
1992
Tongue
English
Weight
129 KB
Volume
55
Category
Article
ISSN
0014-4835

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โœ M. A. M. Boekel ๐Ÿ“‚ Article ๐Ÿ“… 1991 ๐Ÿ› Springer ๐ŸŒ English โš– 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