Diabetic threesome (hyperglycemia, renal function and nutrition) and advanced glycation end products: evidence for the multiple-hit agent?

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216224%3A14110%2F08%3A00024130" target="_blank" >RIV/00216224:14110/08:00024130 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Diabetic threesome (hyperglycemia, renal function and nutrition) and advanced glycation end products: evidence for the multiple-hit agent?

Original language description

Complex chemical processes called non-enzymatic glycation operating in vivo and analogical chemical interactions between sugars and proteins occurring during thermal processing of food (know se Maillard reaction) are one of the interesting examples of potentially harmful interaction between nutrition and disease. Non-enzymatic glycation comprise a series of reactions between sugars, alpha-oxoaldehydes and other sugar derivatives and amino groups of amino acids, peptides and proteins leading to the formation of heterogeneous moieties collectively called Advanced Glycation End-products (AGEs). AGEs possess a wide range of chemical and biological properties and play a role in diabetes-related pathology as wells as in several other diseases. Diabetes is, nevertheless, of main interest for several reasons: (i) chronic hyperglycemia feeds the substrates for the extra- as well as intracellular glycation, (ii) hyperglycaemia-induced oxidative stress accelerates AGE formation in the process of

Czech name

Diabetic threesome (hyperglycemia, renal function and nutrition) and advanced glycation end products: evidence for the multiple-hit agent?

Czech description

Complex chemical processes called non-enzymatic glycation operating in vivo and analogical chemical interactions between sugars and proteins occurring during thermal processing of food (know se Maillard reaction) are one of the interesting examples of potentially harmful interaction between nutrition and disease. Non-enzymatic glycation comprise a series of reactions between sugars, alpha-oxoaldehydes and other sugar derivatives and amino groups of amino acids, peptides and proteins leading to the formation of heterogeneous moieties collectively called Advanced Glycation End-products (AGEs). AGEs possess a wide range of chemical and biological properties and play a role in diabetes-related pathology as wells as in several other diseases. Diabetes is, nevertheless, of main interest for several reasons: (i) chronic hyperglycemia feeds the substrates for the extra- as well as intracellular glycation, (ii) hyperglycaemia-induced oxidative stress accelerates AGE formation in the process of

Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

FB - Endocrinology, diabetology, metabolism, nutrition

OECD FORD branch

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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)

Publication year

2008

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Proceedings of the Nutrition Society

ISSN

0029-6651

e-ISSN

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Volume of the periodical

67

Issue of the periodical within the volume

1

Country of publishing house

GB - UNITED KINGDOM

Number of pages

15

Pages from-to

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UT code for WoS article

000253375200008

EID of the result in the Scopus database

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