Results 261 to 270 of about 87,156 (304)

Glucose, glycation and aging

Biogerontology, 2004
Glycation, a deleterious form of post-translational modification of macromolecules has been linked to diseases such as diabetes, cataract, Alzheimer's, dialysis related amyloidosis (DRA), atherosclerosis and Parkinson's as well as physiological aging.
George, Suji, S, Sivakami
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Glycation in the cardiomyocyte

Glycation is a protein post-translational modification that can occur on lysine and arginine residues as a result of a non-enzymatic process known as the Maillard reaction. This modification is irreversible, so the only way it can be removed is by protein degradation and replacement.
Christine E, Delligatti, Jonathan A, Kirk   +1 more
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Glycated hemoglobin in hypoglycemia

Clinica Chimica Acta, 1989
The effect of hypoglycemia--caused by hyperinsulinism in insulinoma patients and in diabetic patients with frequent episodes of hypoglycemia--on glycated hemoglobin was studied. The amount of sugar bound to total hemoglobin in hypoglycemia samples was found to be significantly lower than in those which were normal or hyperglycemic.
V, Niketic, V, Djurdjic, V, Stojkovic, S, Maric, P, Djordjevic   +4 more
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Mechanisms of glycation in atherogenesis

Medical Hypotheses, 1993
Non-enzymatic glycation may affect the arterial wall altering its connective tissue and promoting LDL accumulation. Its recognition by specific receptors and growth factor release, as well as possible alteration of DNA, may stimulate smooth muscle cell proliferation. Free radical generation may favour non-enzymatic PUFA degradation and quench NO, which
R, Pamplona, M J, Bellmunt, M, Portero, J, Prat   +3 more
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The Clinical Value of Glycated Haemoglobin and Glycated Plasma Proteins

Annals of Clinical Biochemistry: International Journal of Laboratory Medicine, 1989
The biochemical diagnosis of diabetes mellitus and assessment of the management of diabetic patients have been based on measurement of blood glucose concentration under a variety of conditions since before the introduction of insulin therapy in 1922. The first clinically applicable method for the quantitation of blood sugar!
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Fructose-related glycation

Diabetes Research and Clinical Practice, 1989
We investigated in vitro the effect of the polyol pathway on the formation of advanced Maillard reaction products which have fluorescence and cross-links. Bovine serum albumin supplemented with various concentrations of glucose, fructose or sorbitol was incubated for 14 days.
M, Oimomi, T, Nakamichi, T, Ohara, M, Sakai, N, Igaki, F, Hata, S, Baba   +6 more
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Photooxidation of glycated and non‐glycated phosphatidylethanolamines monitored by mass spectrometry

Journal of Mass Spectrometry, 2013
Phosphatidylethanolamines (PE) are one of the major components of cells membranes, namely in skin and in retina, that are continuously exposed to solar UV radiation being major targets of photooxidation damage. In addition, due to the presence of the free amine group, PE can also undergo glycation, in hyperglycemic conditions which may increase the ...
Tânia, Melo, Eduarda M P, Silva, Cláudia, Simões, Pedro, Domingues, M Rosário M, Domingues   +4 more
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[Glycation].

Nihon rinsho. Japanese journal of clinical medicine, 2010
Recent clinical studies have substantiated the concept of 'metabolic memory' in the pathogenesis of cardiovascular disease (CVD) in diabetes. Indeed, DCCT-EDIC Research, has revealed that intensive therapy during the DCCT reduces the risk of cardiovascular events by about 50% in type 1 diabetic patients 11 years after the end of the trial.
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Negative consequences of glycation

Metabolism, 2000
The Diabetes Control and Complications Trial (DCCT) established unequivocally that the effects of inadequate insulin action (as monitored by the level of hyperglycemia) are associated with the incidence and progression of diabetic retinopathy, nephropathy, and neuropathy.
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Mechanochemistry in Glycation Research

Journal of Agricultural and Food Chemistry
Mechanochemistry by milling has recently attracted considerable interest for its ability to drive solvent-free chemical transformations exclusively through mechanical energy and at ambient temperatures. Despite its popularity and expanding applications in different fields of chemistry, its impact on Food Science remains limited.
Haoran Xing, Varoujan Yaylayan
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