Prevention of Protein Glycation by Natural Compounds
AbstractNon-enzymatic protein glycosylation (glycation) contributes to many diseases and aging of organisms. It can be expected that inhibition of glycation may prolong the lifespan. The search for inhibitors of glycation, mainly using in vitro models, has identified natural compounds able to prevent glycation, especially polyphenols and other natural antioxidants. Extrapolation of results of in vitro studies on the in vivo situation is not straightforward due to differences in the conditions and mechanism of glycation, and bioavailability problems. Nevertheless, available data allow to postulate that enrichment of diet in natural anti-glycating agents may attenuate glycation and, in consequence, ageing. View Full-Text
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Sadowska-Bartosz, I.; Bartosz, G. Prevention of Protein Glycation by Natural Compounds. Molecules 2015, 20, 3309-3334.
Sadowska-Bartosz I, Bartosz G. Prevention of Protein Glycation by Natural Compounds. Molecules. 2015; 20(2):3309-3334.Chicago/Turabian Style
Sadowska-Bartosz, Izabela; Bartosz, Grzegorz. 2015. "Prevention of Protein Glycation by Natural Compounds." Molecules 20, no. 2: 3309-3334.