Significance of Advanced glycation end products
Advanced glycation end products (AGEs) are harmful compounds formed through non-enzymatic reactions between sugars and proteins or fats. These compounds are linked to chronic diseases, particularly diabetes mellitus, where they contribute to cellular damage and complications such as diabetic retinopathy and vascular issues. AGEs can accumulate in tissues, leading to inflammation and oxidative stress, and are associated with the progression of chronic conditions and aging-related complications. Understanding AGEs is crucial for addressing their role in diabetes and related diseases.
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The concept of Advanced glycation end products in scientific sources
Advanced glycation end products (AGEs) are harmful compounds formed when proteins and sugars bind during cooking or through glycation processes, linked to complications of diabetes, oxidative stress, and potentially reduced by treatments like Gymnema sylvestre.
From: World Journal of Pharmaceutical Research
(1) Compounds formed through the reaction between sugars and proteins, contributing to cellular damage in diabetes and influencing the progression of diabetic retinopathy.[1] (2) Compounds formed from nonenzymatic reactions between reducing sugars and amino groups, accumulating in diabetes and related to various diabetic complications.[2] (3) Compounds formed when sugars bind to proteins or fats, often linked with various chronic diseases and aging.[3] (4) Advanced glycation end products are harmful compounds that result from the non-enzymatic reactions between sugars and amino groups; they are linked to chronic diseases, including diabetes mellitus.[4] (5) Products formed through the non-enzymatic reaction between sugars and proteins, which can contribute to diabetic complications.[5]
From: Journal of Indian Society of Periodontology
(1) Harmful compounds formed when sugar molecules attach to proteins or lipids, leading to vascular complications in diabetes.[6] (2) Compounds formed when sugar molecules bond with proteins or lipids, believed to contribute to insulin resistance and the progression of chronic diseases.[7] (3) Compounds formed when sugars react with proteins or fats, linked to tissue damage.[8] (4) Harmful compounds formed when proteins or fats combine with sugars in the bloodstream, contributing to tissue damage and complications in diabetes by affecting collagen turnover and promoting inflammation.[9]
From: International Ayurvedic Medical Journal
(1) Harmful compounds formed when proteins bind with sugars during cooking processes that lack water, which can contribute to diseases.[10]
From: Journal of Ayurveda and Integrative Medicine
(1) Compounds formed when sugars bind to proteins or lipids without the controlling action of enzymes, their levels are indicative of oxidative stress in the kidneys.[11]