Tomato Paste Fraction Inhibiting the Formation of Advanced Glycation End-products
نویسندگان
چکیده
منابع مشابه
Tomato paste fraction inhibiting the formation of advanced glycation end-products.
A water-soluble and low-molecular-weight fraction (SB) was obtained from tomato paste. The effects of SB on the formation of advanced glycation end-products (AGE) in protein glycation were studied by the methods of specific fluorescence, ELISA and a Western blot analysis, using the anti-AGE antibody after incubating protein with sugar. The results suggest that SB had strong inhibitory activity,...
متن کاملSalvia reuterana Extract Prevents Formation of Advanced Glycation End Products: An In Vitro Study
In this study, we examined the antioxidant activities of methanolic extract of three endemic species of Salvia from Iran (S. lachno...
متن کاملAdvanced glycation end products
Aging is the progressive accumulation of damage to an organism over time leading to disease and death. Aging research has been very intensive in the last years aiming at characterizing the pathophysiology of aging and finding possibilities to fight age-related diseases. Various theories of aging have been proposed. In the last years advanced glycation end products (AGEs) have received particula...
متن کاملAdvanced glycation end products, soluble receptor for advanced glycation end products, and risk of colorectal cancer.
BACKGROUND Advanced glycation end products (AGE) accumulate in human tissue proteins during aging, particularly under hyperglycemia conditions. AGEs induce oxidative stress and inflammation via the receptor for AGEs (RAGE) and soluble RAGE (sRAGE) can neutralize the effects mediated by RAGE-ligand engagement. METHODS We examined the association between N(ε)-(carboxymethyl)lysine (CML), a prom...
متن کاملAdvanced glycation end products and the kidney
Bohlender, Jürgen M., Sybille Franke, Günter Stein, and Gunter Wolf. Advanced glycation end products and the kidney. Am J Physiol Renal Physiol 289: F645–F659, 2005; doi:10.1152/ajprenal.00398.2004.—Advanced glycation end products (AGEs) are a heterogeneous group of protein and lipids to which sugar residues are covalently bound. AGE formation is increased in situations with hyperglycemia (e.g....
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Bioscience, Biotechnology, and Biochemistry
سال: 2004
ISSN: 0916-8451,1347-6947
DOI: 10.1271/bbb.68.200