Nutrient-gene interactions in diabetes - advanced glycation end products (AGEs)
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216224%3A14110%2F07%3A00019461" target="_blank" >RIV/00216224:14110/07:00019461 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Nutrient-gene interactions in diabetes - advanced glycation end products (AGEs)
Original language description
Complex chemical processes called non-enzymatic glycation and glycoxidation taking place in vivo and analogical chemical interactions between sugars and proteins occurring during thermal processing of food (know to the food chemists long ago thanks to the pioneering studies of Louis Camille Maillard almost a century ago) are one of the interesting examples of potentially harmful interaction between nutrition and disease. Non-enzymatic glycation comprise a series of reactions between sugars, a-oxoaldehydes and other sugar derivatives and proteins finally leading - through the early and intermediate stages - to the formation of heterogeneous moieties collectively called Advanced Glycation End-products (AGEs) possessing a wide range of human medicine-related chemical and biological effects. Large body of evidence support causal involvement of glycoxidation and AGEs in the development and/or progression of diabetes-related pathology as wells as several other diseases.
Czech name
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Czech description
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Classification
Type
O - Miscellaneous
CEP classification
FB - Endocrinology, diabetology, metabolism, nutrition
OECD FORD branch
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Result continuities
Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2007
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů