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Glycation of collagen: the basis of its central role in the late complications of ageing and diabetes

✍ Scribed by R.G. Paul; A.J. Bailey

Book ID
117756249
Publisher
Elsevier Science
Year
1996
Tongue
English
Weight
299 KB
Volume
28
Category
Article
ISSN
1357-2725

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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