Advanced glycation end products of dietary origin and their association with inflammation in diabetes – A minireview
Advanced glycation end products (AGEs) are a diverse group of compounds that are formed as a result of the non-enzymatic reaction between a reducing sugar such as glucose and the free NH2 groups of an amino acid in a protein or other biomolecule. The chemical reaction, by which these products are ge...
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| Автори: | , , , |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
Sciendo
2024-01-01
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| Серія: | Endocrine Regulations |
| Предмети: | |
| Онлайн доступ: | https://doi.org/10.2478/enr-2024-0007 |
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