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末端糖基化产物抑制剂的研究进展
引用本文:张红城,王光新,罗照明,曾小雄,董捷.末端糖基化产物抑制剂的研究进展[J].食品科学,2012,33(17):297-302.
作者姓名:张红城  王光新  罗照明  曾小雄  董捷
作者单位:1.中国农业科学院蜜蜂研究所 2.南京农业大学食品科技学院
基金项目:“十二五”国家科技支撑计划项目(2011BAD33B04);国家蜂产业技术体系资助项目(CARS-45-KXJ18)
摘    要:目前研究表明人体的衰老和糖尿病的一些并发症,都与体内的糖基化反应(美拉德反应)所产生的末端糖基化产物有关。为了延迟体内的糖基化反应,末端糖基化产物抑制剂成为了相关研究领域的热点。为此,从末端糖基化产物的形成原理、病理学危害、抑制机理及天然产物中的抑制剂方面做阐述,并对未来研究领域进行展望。

关 键 词:末端糖基化产物  抑制剂  研究进展  
收稿时间:2012-04-10

Research Progress on Inhibitors of Advanced Glycation Endproducts
ZHANG Hong-cheng,WANG Guang-xin,LUO Zhao-ming,ZENG Xiao-xiong,DONG Jie.Research Progress on Inhibitors of Advanced Glycation Endproducts[J].Food Science,2012,33(17):297-302.
Authors:ZHANG Hong-cheng  WANG Guang-xin  LUO Zhao-ming  ZENG Xiao-xiong  DONG Jie
Affiliation:1,(1.Bee Research Institute,Chinese Academy of Agricultural Sciences,Beijing 100093,China;2.College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China)
Abstract:Advanced glycation endproducts (AGEs), which are produced by glycation reaction related to the Mallard reaction, are involved in accelerated aging and diabetic complication. A huge body of literature has reported AGE research and developing AGE inhibitors has been a hot topic of intensive studies recently. In this review, we provide an outline of the formation of AGEs, their pathological damage, and the mechanisms underlying the anti-glycation and anti-glycation properties of foodstuffs. Prospects for future direction are also discussed.
Keywords:advanced glycation endproducts (AGEs)  inhibitor  research progress  
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