A química dos produtos finais de glicação avançada
Glycation is the most general IUPAC term used to describe a non-enzymatic reaction between a sugar and another biomolecule. Moreover, the term glycation describes not only the reaction per se but also the sequence of non-enzymatic reactions in which reducing sugars, such as glucose and fructose, rea...
| Autores: | , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2018 |
| País: | Brasil |
| Institución: | Universidade Federal de Minas Gerais (UFMG) |
| Repositorio: | Repositório Institucional da UFMG |
| Idioma: | portugués |
| OAI Identifier: | oai:repositorio.ufmg.br:1843/72259 |
| Acceso en línea: | http://dx.doi.org/10.21577/1984-6835.20180029 http://hdl.handle.net/1843/72259 https://orcid.org/0000-0002-9385-4413 https://orcid.org/0000-0002-2878-5589 https://orcid.org/0000-0001-9860-3667 https://orcid.org/0000-0003-0546-2549 https://orcid.org/0000-0001-6974-3724 |
| Access Level: | acceso abierto |
| Palabra clave: | Glicação Produtos finais de glicação avançada (AGEs) Compostos carbonílicos reativos Antiglicante Anti-AGEs Compostos carbonílicos Maillard, Reação de Biomoléculas |
| Sumario: | Glycation is the most general IUPAC term used to describe a non-enzymatic reaction between a sugar and another biomolecule. Moreover, the term glycation describes not only the reaction per se but also the sequence of non-enzymatic reactions in which reducing sugars, such as glucose and fructose, react with nucleophilic groups of amino acids in proteins, lipids or nucleic acids generating Advanced Glycation End-Products (AGEs). These products are also formed by other metabolic routes and are associated with various physiological dysfunctions such as atherosclerosis, osteoporosis, asthma, arthritis, sarcopenia, Alzheimer's disease, cancer and various diabetic complications. Due to these biological actions, the search for molecules that inhibit the formation of AGEs is extremely important. The present review intends to relate some important chemical aspects for the formation, action and inhibition of AGEs. |
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