Intermediate and Final Products of Nonenzymatic Glycation

Abstract

Recent experimental findings suggest that free oxygen radicals and AGEs may be significantly involved in the development of chronic diabetic complications. The present review summarizes the knowledge of problems of nonenzymatic protein glycation and the importance of early and advanced glycation end products. Chemical and biological properties of advanced glycation end products are discussed. The strategy of influencing the development and prevention of diabetic complications in the near future include a potential successful antiglycation therapy and supplementation by antioxidants.