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Non-enzymatic interactions of glyoxylate with lysine, arginine, and glucosamine: A study of advanced non-enzymatic glycation like compounds

✍ Scribed by Udayan Dutta; Menashi A. Cohenford; Madhumita Guha; Joel A. Dain

Book ID
103825751
Publisher
Elsevier Science
Year
2007
Tongue
English
Weight
217 KB
Volume
35
Category
Article
ISSN
0045-2068

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## Abstract Non‐enzymatic glycation (Maillard reaction) of long‐lived proteins is a major contributor to the pathology of diabetes, and possibly aging and Alzheimer's disease. Among the amino residues in proteins arginine plays an important role, and its modification by sugar moieties generates the