Inhibitory Effect of Metformin and Pyridoxamine in the Formation of Early, Intermediate and Advanced Glycation End-Products

BACKGROUND: Non-enzymatic glycation is the addition of free carbonyl group of reducing sugar to the free amino groups of proteins, resulting in the formation of a Schiff base and an Amadori product. Dihydroxyacetone (DHA) is one of the carbonyl species which reacts rapidly with the free amino groups...

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Detalhes bibliográficos
Main Authors: Ahmad, Saheem, Shahab, Uzma, Baig, Mohd. Hassan, Khan, Mohd. Sajid, Khan, M. Salman, Srivastava, A. K., Saeed, Mohd, Moinuddin
Formato: Artigo
Idioma:Inglês
Publicado em: Public Library of Science 2013
Assuntos:
Research Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC3762829/
https://ncbi.nlm.nih.gov/pubmed/24023728
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0072128
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