The Inhibition of Advanced Glycation End Products by Carnosine and Other Natural Dipeptides to Reduce Diabetic and Age-Related Complications
Author:
Affiliation:
1. Dept. of Food Science; Univ. of Massachusetts - Amherst; 240 Chenoweth Laboratory, 102 Holdsworth Way Amherst MA 01003 U.S.A.
2. Dept. of Plant Sciences; North Dakota State Univ.; PO Box 6050 Fargo ND 58108-6050 U.S.A
Funder
Deanship of Scientific Research (DSR), at King Abdulaziz University, Jeddah,
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1541-4337.12376/fullpdf
Reference95 articles.
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2. An advanced glycation endproduct cross-link breaker can reverse age-related increases in myocardial stiffness;Asif;Proceedings of the National Academy of Sciences of the United States of America,2000
3. Serum concentrations of advanced glycation endproducts are associated with the development of atherosclerosis as well as diabetic microangiopathy in patients with type 2 diabetes;Aso;Acta Diabetologica,2000
4. Glycation of human high density lipoprotein by methylglyoxal: Effect on HDL-paraoxonase activity;Bacchetti;Metabolism: Clinical and Experimental,2014
5. Carnosine concentration of ingested meat affects carnosine net release into the portal vein of minipigs;Bauchart;Journal of Nutrition,2007
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