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Prevention of Protein Glycation by Natural Compounds

dc.contributor.authorSadowska-Bartosz, Izabela
dc.contributor.authorBartosz, Grzegorz
dc.date.accessioned2015-04-08T11:49:32Z
dc.date.available2015-04-08T11:49:32Z
dc.date.issued2015-02-16
dc.identifier.issn1420-3049
dc.identifier.urihttp://hdl.handle.net/11089/7785
dc.description.abstractNon-enzymatic protein glycosylation (glycation) contributes to many diseases and aging of organisms. It can be expected that inhibition of glycation may prolong the lifespan. The search for inhibitors of glycation, mainly using in vitro models, has identified natural compounds able to prevent glycation, especially polyphenols and other natural antioxidants. Extrapolation of results of in vitro studies on the in vivo situation is not straightforward due to differences in the conditions and mechanism of glycation, and bioavailability problems. Nevertheless, available data allow to postulate that enrichment of diet in natural anti-glycating agents may attenuate glycation and, in consequence, ageing.pl_PL
dc.language.isoenpl_PL
dc.publisherMDPI AGpl_PL
dc.relation.ispartofseriesMolecules;2015, 20(2)
dc.rightsUznanie autorstwa 3.0 Polska*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/pl/*
dc.titlePrevention of Protein Glycation by Natural Compoundspl_PL
dc.typeArticlepl_PL
dc.page.number3309-3334pl_PL
dc.contributor.authorAffiliationSadowska-Bartosz, Izabela University of Rzeszow Department of Biochemistry and Cell Biologypl_PL
dc.contributor.authorAffiliationBartosz, Grzegorz University of Lodz, Department of Molecular Biophysicspl_PL
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Uznanie autorstwa 3.0 Polska
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