Inhibitory Effect of Metformin and Pyridoxamine in the Formation of Early, Intermediate and Advanced Glycation End-Products

BACKGROUND: Non-enzymatic glycation is the addition of free carbonyl group of reducing sugar to the free amino groups of proteins, resulting in the formation of a Schiff base and an Amadori product. Dihydroxyacetone (DHA) is one of the carbonyl species which reacts rapidly with the free amino groups...

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Detalles Bibliográficos
Autores principales: Ahmad, Saheem, Shahab, Uzma, Baig, Mohd. Hassan, Khan, Mohd. Sajid, Khan, M. Salman, Srivastava, A. K., Saeed, Mohd, Moinuddin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2013
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3762829/
https://www.ncbi.nlm.nih.gov/pubmed/24023728
http://dx.doi.org/10.1371/journal.pone.0072128

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3762829/
https://www.ncbi.nlm.nih.gov/pubmed/24023728
http://dx.doi.org/10.1371/journal.pone.0072128

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