The nonenzymatic glycation and crosslinking of proteins is a part of the aging process with the glycation endproducts and crosslinking of long-lived proteins increasing with age. This process is increased at elevated concentrations of reducing sugars in the blood and in the intracellular environment such as occurs with diabetes. The structural and functional integrity of the affected molecules become disturbed by these modifications and can result in severe consequences. The compounds of the present invention can be used to inhibit this process of nonenzymatic glycation and therefore to inhibit some of the ill effects caused by diabetes or by aging. The compounds are also useful for preventing premature aging, spoilage of proteins in food and can prevent discoloration of teeth.

 
Web www.patentalert.com

< Nucleotide sequences for detection of Bacillus anthracis

< Aerated cleanser and a method of dispensing the same

> Tetrahydroquinoline derivatives as stat6-modulators, preparation and use thereof

> Cooking apparatus having a plurality of cooking sets to cook foods in different cooking modes

~ 00254