Key structural and functional differences between early and advanced glycation products.

Beatriz Paradela-Dobarro1, Bruno K Rodiño-Janeiro1, Jana Alonso1

  • 1Laboratorio no 6. Grupo de CardiologíaInstituto de Investigación Sanitaria de Santiago (IDIS), Santiago de Compostela, SpainServicio de proteómica. Instituto de Investigación Sanitaria de Santiago (IDIS)Santiago de Compostela, SpainServicio de CardiologíaComplejo Hospitalario Universitario de Santiago de Compostela, Santiago de Compostela, SpainDepartamento de EnfermeríaUniversidad de Santiago de Compostela, Santiago de Compostela 15782, Spain.

Summary

This study differentiates between low and high levels of protein glycation, finding that advanced glycation end products (AGEs) accelerate oxidative stress and increase cell adhesion, potentially impacting diabetic vascular complications.

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