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Glycation and Antioxidants: Hand in glove of antiglycation and natural antioxidants.
Current Protein & Peptide Science ( IF 2.8 ) Pub Date : 2020-08-31 , DOI: 10.2174/1389203721666200210103304
Afreen Khanam 1 , Saheem Ahmad 1 , Arbab Husain 1 , Shahnawaz Rehman 1 , Alvina Farooqui 2 , Mohd Aslam Yusuf 2
Affiliation  

The non-enzymatic interaction of sugar and protein resulting in the formation of advanced glycation end products responsible for cell signaling alterations ultimately leads to the human chronic disorders such as diabetes mellitus, cardiovascular diseases, cancer, etc. Studies suggest that AGEs upon interaction with receptors for advanced glycation end products (RAGE) result in the production of pro-inflammatory molecules and free radicals that exert altered gene expression effect. To date, many studies unveiled the potent role of synthetic and natural agents in inhibiting the glycation reaction at a lesser or greater extent. This review focuses on the hazards of glycation reaction and its inhibition by natural antioxidants, including polyphenols.



中文翻译:

糖化和抗氧化剂:结合抗糖化和天然抗氧化剂。

糖和蛋白质的非酶促相互作用导致形成负责细胞信号改变的晚期糖基化终产物,最终导致人类慢性疾病,如糖尿病、心血管疾病、癌症等。研究表明,AGEs 与受体相互作用晚期糖基化终产物 (RAGE) 导致产生促炎分子和自由基,从而改变基因表达效果。迄今为止,许多研究揭示了合成和天然药物在或多或少抑制糖化反应方面的有效作用。本综述重点关注糖化反应的危害及其被天然抗氧化剂(包括多酚)的抑制作用。

更新日期:2020-08-31
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