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Vascular effects of advanced glycation endproducts: Clinical effects and molecular mechanisms

✍ Scribed by Stirban, Alin; Gawlowski, Thomas; Roden, Michael

Book ID
122184593
Publisher
Elsevier
Year
2014
Tongue
English
Weight
848 KB
Volume
3
Category
Article
ISSN
2212-8778

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## Abstract Thermal processing of food results in the formation of various novel compounds, among others advanced glycation endproducts (AGEs). AGEs result from nonenzymatic glycation reactions between reducing sugars and free amino groups of proteins, peptides, or amino acids. Due to their potenti