Ämnen som erhålls genom icke-enzymatisk reaktion in vivo mellan glukos och proteiner och som uppvisar en gulbrun färg och förmåga att delta i protein-proteinkorslänkning. Dessa ämnen ingår i biologiska processer förknippade med proteinomsättningen, och man tror att för stor ansamling av dem bidrar till kroniska komplikationer till diabetes mellitus.
A heterogeneous group of compounds derived from rearrangements, oxidation, and cross-linking reactions that follow from non-enzymatic glycation of amino groups in PROTEINS; LIPIDS; or NUCLEIC ACIDS. Their accumulation in vivo accelerates under hyperglycemic, oxidative, or inflammatory conditions. Heat also accelerates the formation of advanced glycation end products (AGEs) such seen with the browning of food during cooking.
Avancerade glykolyserade slutprodukter — Maillardprodukter — Maillardreaktionprodukter
Advanced Glycation Endproducts — Advanced Glycation End Product — Advanced Glycation Endproduct — Glycation Endproduct, Advanced — Glycotoxins — Glycation Endproducts, Advanced — Advanced Glycation End Products — Glycated Lipids — Lipids, Glycated — Maillard Reaction Products — Products, Maillard Reaction — Reaction Products, Maillard — Advanced Maillard Reaction End Product — Maillard Reaction End Products — Maillard Reaction End Product — Maillard Reaction Product — Product, Maillard Reaction — Maillard Products — Products, Maillard — Advanced Maillard Reaction End Products — Maillard Product