Glycation ageing and carnosine: Are carnivorous diets beneficial?

被引：86

作者：

Hipkiss, AR ^{[1
]}

机构：

[1] Barts & London Queen Marys Sch Med & Dent, John Vane Sci Ctr, William Harvey Res Inst, Ctr Expt Therapeut, London EC1M 6BQ, England

来源：

MECHANISMS OF AGEING AND DEVELOPMENT | 2005年 / 126卷 / 10期

关键词：

glycatiom; carbonyls; aldehydes; carnosine; ageing; diabetes; diet;

D O I：

10.1016/j.mad.2005.05.002

中图分类号：

Q2 [细胞生物学];

学科分类号：

071009 ; 090102 ;

摘要：

Non-enzymic protein glycosylation (glycation) plays important roles in ageing and in diabetes and its secondary complications. Dietary constituents may play important roles in accelerating or suppressing glycation. It is suggested that carnivorous diets contain a potential anti-glycating agent, carnosine (beta-alanyl-histidine), whilst vegetarians may lack intake of the dipeptide. The possible beneficial effects of carnosine and related structures on protein carbonyl stress, AGE formation, secondary diabetic complications and age-related neuropathology are discussed. (c) 2005 Elsevier Ireland Ltd. All rights reserved.

引用

页码：1034 / 1039

页数：6

共 98 条

[1] Protein glycation, oxidation and nitration adduct residues and free adducts of cerebrospinal fluid in Alzheimer's disease and link to cognitive impairment [J].