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Molecular Basis of Maillard Amide-Advanced Glycation End Product (AGE) Formation in Vivo
The Maillard reaction in vivo entails alteration of proteins or free amino acids by non-enzymatic glycation or glycoxidation. The resulting modifications are called advanced glycation end products (AGEs) and play a prominent role in various pathologies, including normoglycemic uremia. Recently, we e...
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| Główni autorzy: | , , , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
American Society for Biochemistry and Molecular Biology
2011
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| Hasła przedmiotowe: | |
| Dostęp online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3248017/ https://ncbi.nlm.nih.gov/pubmed/22069309 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1074/jbc.M111.282442 |
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