An Introduction to Mycosporine-Like Amino Acids

Biological Activities of MAAs and their Applications 4: Anti-glycative Properties

Author(s): Hakuto Kageyama * .

Pp: 94-101 (8)

DOI: 10.2174/9789815136081123010010

* (Excluding Mailing and Handling)

Abstract

Advanced glycation end products (AGEs) are formed by a series of chemical reactions initiated by non-enzymatic glycation reactions. In this process, the reducing sugar binds to the free amino group of the protein. The formation of AGEs that accompany the aging process is thought to be associated with various diseases such as diabetes and Alzheimer's disease. A number of inhibitors derived from synthetic compounds and natural products have been developed and evaluated to prevent the formation of AGEs. Compared to synthetic compounds, natural products are considered to be relatively safe for human consumption, so there is an increasing demand for compounds derived from natural products. From this perspective, this chapter focuses on mycosporine-like amino acids as naturally occurring inhibitors against AGEs formation. 


Keywords: Advanced glycation end products, Amino guanidine, Glycation, Maillard reaction, Natural inhibitors, Reactive oxygen species, Synthetic inhibitors.

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