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Prevention of Protein Glycation by Natural Compounds

1
Department of Biochemistry and Cell Biology, University of Rzeszow, Zelwerowicza St. 4, PL 35-601 Rzeszow, Poland
2
Department of Molecular Biophysics, University of Lodz, Pomorska St. 141/143, 90-236 Lodz, Poland
*
Author to whom correspondence should be addressed.
Academic Editor: Maurizio Battino
Molecules 2015, 20(2), 3309-3334; https://doi.org/10.3390/molecules20023309
Received: 17 December 2014 / Revised: 10 February 2015 / Accepted: 11 February 2015 / Published: 16 February 2015
(This article belongs to the Special Issue Natural Antioxidants and Ageing)
Non-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
Keywords: glycation; inhibitors of glycation; ageing glycation; inhibitors of glycation; ageing
MDPI and ACS Style

Sadowska-Bartosz, I.; Bartosz, G. Prevention of Protein Glycation by Natural Compounds. Molecules 2015, 20, 3309-3334.

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