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Advanced Glycation Endproduct-induced Diabetic Complications

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dc.contributor.authorLee, Hyun-Sun-
dc.contributor.authorHong, Chung-Oui-
dc.contributor.authorLee, Kwang-Won-
dc.date.accessioned2021-09-09T02:01:44Z-
dc.date.available2021-09-09T02:01:44Z-
dc.date.created2021-06-10-
dc.date.issued2008-12-
dc.identifier.issn1226-7708-
dc.identifier.urihttps://scholar.korea.ac.kr/handle/2021.sw.korea/122292-
dc.description.abstractDiabetic complications are a leading cause of blindness, renal failure, and nerve damage. Additionally, diabetes-accelerated atherosclerosis leads to increased risk of myocardial infarction, stroke, and limb amputation. At the present time, 4 main molecular mechanisms have been implicated in hyperglyceamia-mediated vascular damage. In particular, advanced glycation endproducts (AGE), which are formed by complex, heterogeneous, sugar-derived protein modifications, have been implicated as a major pathogenic process for diabetic complications. Recently, AGE inhibitors such as aminoguanidin, ALT-946, and pyridoxamine have been reported. Such an integrating paradigm provides a new conceptual framework for future research on diabetes complications and oil discovering drugs to prevent the progression of AGE-induced maladies.-
dc.languageEnglish-
dc.language.isoen-
dc.publisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST-
dc.subjectINCREASED OXIDATIVE STRESS-
dc.subjectEND-PRODUCTS AGES-
dc.subjectALDOSE REDUCTASE-
dc.subjectOXIDANT STRESS-
dc.subjectIN-VITRO-
dc.subjectENDOTHELIAL DYSFUNCTION-
dc.subjectVASCULAR-LESIONS-
dc.subjectNERVE-CONDUCTION-
dc.subjectCROSS-LINKS-
dc.subjectPROTEINS-
dc.titleAdvanced Glycation Endproduct-induced Diabetic Complications-
dc.typeArticle-
dc.contributor.affiliatedAuthorLee, Hyun-Sun-
dc.contributor.affiliatedAuthorLee, Kwang-Won-
dc.identifier.scopusid2-s2.0-61349086178-
dc.identifier.wosid000262223800001-
dc.identifier.bibliographicCitationFOOD SCIENCE AND BIOTECHNOLOGY, v.17, no.6, pp.1131 - 1138-
dc.relation.isPartOfFOOD SCIENCE AND BIOTECHNOLOGY-
dc.citation.titleFOOD SCIENCE AND BIOTECHNOLOGY-
dc.citation.volume17-
dc.citation.number6-
dc.citation.startPage1131-
dc.citation.endPage1138-
dc.type.rimsART-
dc.type.docTypeReview-
dc.identifier.kciidART001299966-
dc.description.journalClass1-
dc.description.journalRegisteredClassscie-
dc.description.journalRegisteredClassscopus-
dc.description.journalRegisteredClasskci-
dc.relation.journalResearchAreaFood Science & Technology-
dc.relation.journalWebOfScienceCategoryFood Science & Technology-
dc.subject.keywordPlusINCREASED OXIDATIVE STRESS-
dc.subject.keywordPlusEND-PRODUCTS AGES-
dc.subject.keywordPlusALDOSE REDUCTASE-
dc.subject.keywordPlusOXIDANT STRESS-
dc.subject.keywordPlusIN-VITRO-
dc.subject.keywordPlusENDOTHELIAL DYSFUNCTION-
dc.subject.keywordPlusVASCULAR-LESIONS-
dc.subject.keywordPlusNERVE-CONDUCTION-
dc.subject.keywordPlusCROSS-LINKS-
dc.subject.keywordPlusPROTEINS-
dc.subject.keywordAuthoradvanced glycation endproduct-
dc.subject.keywordAuthordiabetes mellitus-
dc.subject.keywordAuthordiabetic complication-
dc.subject.keywordAuthorinhibitor-
dc.subject.keywordAuthorreactive oxygen species (ROS)-
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