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Role of the Maillard Reaction in Diabetes Mellitus and Diseases of Aging

โœ Scribed by Thorpe, Suzanne R.; Baynes, John W.

Book ID
121323227
Publisher
Springer International Publishing AG
Year
1996
Tongue
English
Weight
930 KB
Volume
9
Category
Article
ISSN
1170-229X

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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