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Advanced glycation end products derived from serum albumin modification by glucose (AGE-1) reflect clustering of lipid-associated metabolic abnormalities and are decreased in patients treated with acarbose: A cross-sectional study.

08:00 EDT 24th March 2020 | BioPortfolio

Summary of "Advanced glycation end products derived from serum albumin modification by glucose (AGE-1) reflect clustering of lipid-associated metabolic abnormalities and are decreased in patients treated with acarbose: A cross-sectional study."

Advanced glycation end products (AGEs) are formed during protein modification by a reduction of sugars or reactive aldehydes. Depending on the pathology, various AGEs may be formed. They are stable compounds and are considered as potential diseases markers.

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Name: Advances in clinical and experimental medicine : official organ Wroclaw Medical University
ISSN: 1899-5276
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Medical and Biotech [MESH] Definitions

A heterogeneous group of compounds derived from rearrangements, oxidation, and cross-linking reactions that follow from non-enzymatic glycation of amino groups in proteins. They are also know as Maillard products. 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 under or over high heat.

A single-pass transmembrane CELL SURFACE RECEPTOR that binds ADVANCED GLYCATION END PRODUCTS to mediate cellular responses to both acute and chronic vascular inflammation in conditions such as ATHEROSCLEROSIS and DIABETES MELLITUS, TYPE 2. It also binds AMYLOID BETA PEPTIDES and the ALARMINS - S100A12 and S100 CALCIUM BINDING PROTEIN BETA SUBUNIT.

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