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

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

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

Popis výsledku anglicky

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

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

FB - Endokrinologie, diabetologie, metabolismus, výživa

OECD FORD obor

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Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2008

Kód důvěrnosti údajů

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

Název periodika

Proceedings of the Nutrition Society

ISSN

0029-6651

e-ISSN

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Svazek periodika

67

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

15

Strana od-do

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Kód UT WoS článku

000253375200008

EID výsledku v databázi Scopus

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