Preferred Label : Glycation End Products, Advanced;
MeSH definition : Products derived from the nonenzymatic reaction of GLUCOSE and PROTEINS in vivo that
exhibit a yellow-brown pigmentation and an ability to participate in protein-protein
cross-linking. These substances are involved in biological processes relating to protein
turnover and it is believed that their excessive accumulation contributes to the chronic
complications of DIABETES MELLITUS.; A heterogeneous group of compounds derived from rearrangements, oxidation, and cross-linking
reactions that follow from non-enzymatic glycation of amino groups in proteins. They
are also know as Maillard products. Their accumulation in vivo accelerates under hyperglycemic,
oxidative, or inflammatory conditions. Heat also accelerates the formation of advanced
glycation end products (AGEs) such seen with the browning of food during cooking under
or over high heat.; A heterogeneous group of compounds derived from rearrangements, oxidation, and cross-linking
reactions that follow from non-enzymatic glycation of amino groups in proteins. They
are also known as Maillard products. Their accumulation in vivo accelerates under
hyperglycemic, oxidative, or inflammatory conditions. Heat also accelerates the formation
of advanced glycation end products (AGEs) such seen with the browning of food during
cooking under or over high heat.; A heterogeneous group of compounds derived from rearrangements, oxidation, and cross-linking
reactions that follow from non-enzymatic glycation of amino groups in PROTEINS; LIPIDS;
or NUCLEIC ACIDS. Their accumulation in vivo accelerates under hyperglycemic, oxidative,
or inflammatory conditions. Heat also accelerates the formation of advanced glycation
end products (AGEs) such seen with the browning of food during cooking.;
MeSH synonym : advanced glycation end products; Glycation Endproducts, Advanced; Advanced Glycation Endproducts; Advanced Glycation End Product; Advanced Glycation Endproduct; Glycation Endproduct, Advanced; Glycotoxins;
CISMeF synonym : Maillard Reaction Products; Endproducts, Advanced Glycation; Glycosylation End Products, Advanced; Advanced Glycosylation Endproducts; Endproducts, Advanced Glycosylation; Glycosylation Endproducts, Advanced; Product, Maillard; Reaction Product, Maillard; Endproduct, Advanced Glycation; Advanced Glycosylation End Product; advanced glycosylation end products;
MeSH hyponym : Lipids, Glycated; Products, Maillard Reaction; Reaction Products, Maillard; Advanced Maillard Reaction End Product; Maillard Reaction End Products; Maillard Reaction End Product; Maillard Reaction Product; Product, Maillard Reaction; Maillard Products; Products, Maillard; Advanced Maillard Reaction End Products; Maillard Product;
MeSH annotation : DF: GEPA;
Wikipedia link : https://en.wikipedia.org/wiki/Advanced glycation endproduct;
Is substance : O;
Origin ID : D017127;
UMLS CUI : C0162574;
Allowable qualifiers
- Automatic exact mappings (from CISMeF team)
- Indexing information
- Record concept(s)
- Related MeSH Supplementary Concept(s)
- See also
- Semantic type(s)
- UMLS correspondences (same concept)
Products derived from the nonenzymatic reaction of GLUCOSE and PROTEINS in vivo that
exhibit a yellow-brown pigmentation and an ability to participate in protein-protein
cross-linking. These substances are involved in biological processes relating to protein
turnover and it is believed that their excessive accumulation contributes to the chronic
complications of DIABETES MELLITUS.
A heterogeneous group of compounds derived from rearrangements, oxidation, and cross-linking
reactions that follow from non-enzymatic glycation of amino groups in proteins. They
are also know as Maillard products. Their accumulation in vivo accelerates under hyperglycemic,
oxidative, or inflammatory conditions. Heat also accelerates the formation of advanced
glycation end products (AGEs) such seen with the browning of food during cooking under
or over high heat.
A heterogeneous group of compounds derived from rearrangements, oxidation, and cross-linking
reactions that follow from non-enzymatic glycation of amino groups in proteins. They
are also known as Maillard products. Their accumulation in vivo accelerates under
hyperglycemic, oxidative, or inflammatory conditions. Heat also accelerates the formation
of advanced glycation end products (AGEs) such seen with the browning of food during
cooking under or over high heat.
A heterogeneous group of compounds derived from rearrangements, oxidation, and cross-linking
reactions that follow from non-enzymatic glycation of amino groups in PROTEINS; LIPIDS;
or NUCLEIC ACIDS. Their accumulation in vivo accelerates under hyperglycemic, oxidative,
or inflammatory conditions. Heat also accelerates the formation of advanced glycation
end products (AGEs) such seen with the browning of food during cooking.
