Zobrazeno 1 - 10
of 24
pro vyhledávání: '"glicazione"'
Autor:
Faggian, Alessia
Introduction: Glycation is a non-enzymatic reaction between a sugar and a free-amino group contained in molecules such as proteins, amino acids, DNA, RNA, and lipids. In the initial phase, the carbonyl group of the reducing carbohydrate condenses wit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::86ed3204bfd8f2c487d1f015940d246f
http://hdl.handle.net/11577/3425305
http://hdl.handle.net/11577/3425305
Autor:
G Cavallini, S Rossi, Ilaria Parentini, Patrizio Odetti, Alessia Poggi, Rossella Di Stefano, Franco Mosca, Ettore Bergamini, G Bonanomi
Publikováno v:
Biogerontology. 5:383-388
To address some basic questions about primary and secondary events in the process of aging in different cell and tissue types, we studied changes in the levels of biomarkers of the aging cells (dolichol) and connective tissue (pentosidine) in the hea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::715baeb31a6c6dfcf2dc78c5368e39de
https://doi.org/10.1007/s10522-004-3199-y
https://doi.org/10.1007/s10522-004-3199-y
Autor:
Patrizio Odetti, Fiammetta Monacelli
AGEs are produced by a nonenzymatic glycation process called the Maillard reaction which involves the condensation of a reducing sugar or an aldehydic group and a protein amino group, with the formation of a series of reactive intermediates leading t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7d74025a0f9b2b7fbf6f4e15e3e99eca
http://hdl.handle.net/11567/218077
http://hdl.handle.net/11567/218077
Negli ultimi anni è notevolmente aumentata l’incidenza di patologie cronico-degenerative quali Parkinson, Alzheimer, patologie cardiovascolari e cancro Per queste patologie, così come per l’invecchiamento, è stato evidenziato il ruolo di prima
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4094::7f938c12df5b8a390a71d700fc9fa7e2
http://hdl.handle.net/11585/127971
http://hdl.handle.net/11585/127971
Publikováno v:
Scopus-Elsevier
Pentosidine is an advanced glycosylation end product and protein cross-link that results from the reaction of pentoses with proteins. Recent data indicate that long-term glycation of proteins with glucose also leads to pentosidine formation through s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::571fb8f5c5957ac26ea3fe3df9c55dc9
https://doi.org/10.2337/diabetes.41.10.1286
https://doi.org/10.2337/diabetes.41.10.1286