Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
Results
Showing 1 to 6 of 6 for “"Advanced Glycation Endproducts (AGEs)"”.
-
Formation and inhibition of advanced glycation endproducts in meat and model systems
Advanced glycation endproducts (AGEs) are formed in many cooked meat products via Maillard browning reactions. Current research suggests consumption of these compounds may be a contributor to chronic diseases such as diabetes and heart diseases. Thus, information on the prevalence and inhibition of …
-
The Role of Fluorescence and Human Factors in Quantitative Transdermal Blood and Tissue Analysis Using NIR Raman Spectroscopy
… of pentosidine, a representative of the advanced glycation endproducts (AGEs) which accumulate with age and hyperglycemia, was studied. The results indicate that oxygen plays a pivotal role in its photobleaching process. We hypothesized and offered proofs showing that pentosidine is a …
-
Untersuchungen zur Bildung von Furosin und N-terminalen 2(1H)-Pyrazinonen
… um eine neue Klasse von sogenannten Advanced Glycation Endproducts (AGEs) mit Bedeutung in physiologischen Systemen und in Lebensmitteln handelt.
-
Metabolische Veränderungen und Zelltod in neuralen Zellen durch "Advanced Glycation Endproducts"
Advanced Glycation Endproducts (AGEs) entstehen aus nicht-enzymatisch glykierten Proteinen. In einer Folge von Dehydratations-, Kondensations- und Oxidationsschritten entsteht ein heterogenes Gemisch aus farbigen, fluoreszierenden Verbindungen. AGE-modifizierte Proteine sind unlöslich und …
-
AGEing Peptides: Synthesis and Analysis of Peptides Site-Specifically Modified by Advanced Glycation Endproducts
Advanced Glycation Endproducts (AGEs) are a family of modified amino acids that form when proteins react with sugars and sugar degradation products. AGEs are commonly found in processed food as well as in human organs, where they accumulate in tissue proteins, such as collagen, during the normal …
-
Relationship of the glycation gap to diabetes and its complications, and the potential role of adipokines
… in insulin secretions and beta cell failure. Glycation is a common and spontaneous reaction of proteins or lipids becoming glycated after exposure to sugars, occurring in vivo without the controlling action of an enzyme. Deglycation is an enzyme-mediated pathway and fructoseamine-3-kinase …