Age-related accumulation of Maillard reaction products in human articular cartilage collagen.

Non-enzymic modification of tissue proteins by reducing sugars, the so-called Maillard reaction, is a prominent feature of aging. In articular cartilage, relatively high levels of the advanced glycation end product (AGE) pentosidine accumulate with age. Higher pentosidine levels have been associated...

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Autors principals: Verzijl, N, DeGroot, J, Oldehinkel, E, Bank, R A, Thorpe, S R, Baynes, J W, Bayliss, M T, Bijlsma, J W, Lafeber, F P, Tekoppele, J M
Format: Artigo
Idioma:Inglês
Publicat: 2000
Matèries:
Research Article
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC1221264/
https://ncbi.nlm.nih.gov/pubmed/10947951
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