The importance of the Maillard reaction in ophtalmology

Non enzymatic glycosylation( glycation) of proteins, described by L. C. Maillard in 1912, results in the formation of advanced glycation end products (AGE-s). These exhibit a number of harmful reactions, increasing with age and involved in several age-associated pathologies. In ocular pathology, the...

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Veröffentlicht in:	Journal de la Société de biologie 2007, Vol.201 (2), p.209
Hauptverfasser:	Péterszegi, G, Robert, A M, Robert, L, Renard, G
Format:	Artikel
Sprache:	fre
Schlagworte:	Diabetic Angiopathies - etiology Diabetic Angiopathies - physiopathology Eye - physiopathology Glycation End Products, Advanced - toxicity Humans Maillard Reaction Microcirculation - drug effects Ocular Physiological Phenomena Ophthalmology Retinal Vessels - drug effects Retinal Vessels - pathology Retinal Vessels - physiopathology
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