Prevention of Protein Glycation by Natural Compounds

Molecules

Izabela Sadowska-Bartosz¹  Grzegorz Bartosz¹ 

[1] Department of Biochemistry and Cell Biology, University of Rzeszow, Zelwerowicza St. 4, PL 35-601 Rzeszow, Poland

关键词: glycation;    inhibitors of glycation;    ageing;   

DOI  :  10.3390/molecules20023309

来源: mdpi

【 摘 要 】

Non-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.

【 授权许可】

CC BY   
© 2015 by the authors; licensee MDPI, Basel, Switzerland.