The role of advanced glycation end products in the development of atherosclerosis

被引：126

作者：

Peppa M. ^{[1
]}

Uribarri J. ^{[1
]}

Vlassara H. ^{[1
]}

机构：

[1] Div. of Experimental Diabetes/Aging, The Mount Sinai School of Medicine, New York, NY 10029, One Gustave Levy Place

来源：

Current Diabetes Reports | 2004年 / 4卷 / 1期

关键词：

Aminoguanidine; Glycoxidation Product; Dietary Glycotoxins; Lipoxidation Reaction; Important Exogenous Source;

D O I：

10.1007/s11892-004-0008-6

中图分类号：

学科分类号：

摘要：

Cardiovascular disease (CVD) is the leading cause of mortality worldwide. Atherosclerosis constitutes the main pattern of cardiovascular disease and leads to thickening of the intima with plaque formation and eventual occlusion of the arterial lumen. A large amount of evidence links advanced glycation end products (AGEs) with the development or progression of atherosclerosis, regardless of the diabetic status. AGEs are a heterogenous group of compounds formed by the nonenzymatic reaction of reducing sugars with proteins, lipids, and nucleic acids. Although AGEs are formed endogenously in the body, diet has recently been recognized as an important exogenous source. An increased understanding of the mechanisms of formation and interaction of AGEs has allowed the development of several potential anti-AGE approaches. Copyright © 2004 by Current Science Inc.

引用

页码：31 / 36

页数：5

共 55 条

[1]

Murray C.J., Lopez A.D., Alternative projections of mortality and disability by cause 1990-2020: Global Burden of Disease Study, Lancet, 349, pp. 1498-1504, (1997)

[2]

Yusuf H.R., Giles W.H., Croft J.B., Et al., Impact of multiple risk factor profiles on determining cardiovascular disease risk, Prev. Med., 27, pp. 1-9, (1998)

[3]

Baynes J.W., Thorpe S.R., Glycoxidation and lipoxidation in atherogenesis, Free Radic. Biol. Med., 28, pp. 1708-1716, (2000)

[4]

Nerlich A.G., Schleicher E.D., N<sup>ε</sup>-(carboxymethyl)lysine in atherosclerotic vascular lesions as a marker for local oxidative stress, Atherosclerosis, 144, pp. 41-47, (1999)

[5]

Sims T.J., Rasmussen L.M., Oxlund H., Bailey A.J., The role of glycation cross-links in diabetic vascular stiffening, Diabetologia, 39, pp. 946-951, (1996)

[6]

Stitt A.W., He C., Friedman S., Et al., Elevated AGE-modified apoB in sera of euglycemic, normolipidemic patients with atherosclerosis: Relation to tissue AGE, Mol. Med., 3, pp. 617-627, (1997)

[7]

Vlassara H., Palace M.R., Diabetes and advanced glycation end products, J. Intern. Med., 251, pp. 87-101, (2002)

[8]

Fu M.X., Requena J.R., Jenkins A.J., Et al., The advanced glycation end product, N<sup>ε</sup>-(carboxymethyl)lysine, is a product of both lipid peroxidation and glycoxidation reactions, J. Biol. Chem., 271, pp. 9982-9986, (1996)

[9]

Nicholl I.D., Bucala R., Advanced glycation end products and cigarette smoking, Cell Mol. Biol. (Noisy-le-grand), 44, pp. 1025-1033, (1998)

[10]

Lee T., Kimiagar M., Pintauro S.J., Chichester C.O., Physiological and safety aspects of Maillard browning of foods, Prog. Food Nutr. Sci., 5, pp. 243-256, (1981)

← 1 2 3 4 5 6 →