[ Advanced glycation end-product, AGE ]
Proteins or lipids[ Lipid ] A group of naturally occurring organic compounds that include fats, waxes, sterols. Lipids can be either hydrophobic or amphiphilic. Lipids are biologically important for storing energy, signaling, and as structural components. The amphiphilic properties of some lipids makes them important building blocks of blood vesicles, liposomes, and membranes. The term lipids is often used as a synonym More that become glycated after exposure to sugars[ Sugar ] Any of the class of crystalline, water-soluble, short-chained (monosaccharide and disaccharide) carbohydrates. Sugars are typically sweet-tasting and include glucose, galactose, fructose, sucrose, lactose and maltose. More. AGEs[ Advanced glycation end-product, AGE ] Proteins or lipids that become glycated after exposure to sugars. AGEs are a factor in oxidative damage to cells which accelerates ageing, and are implicated in many degenerative diseases, such as diabetes, atherosclerosis, renal failure, and Alzheimer's disease. More are a factor in oxidative damage to cells which accelerates ageing, and are implicated in many degenerative diseases[ Disease ] In a living thing, an abnormal condition that is not the direct result of physical injury. Diseases are structural or functional disorders. Medically, they may be classified as infectious (communicable and non-communicable), genetic, physiological deficiency-related. More, such as diabetes, atherosclerosis, renal failure, and Alzheimer’s disease[ Disease ] In a living thing, an abnormal condition that is not the direct result of physical injury. Diseases are structural or functional disorders. Medically, they may be classified as infectious (communicable and non-communicable), genetic, physiological deficiency-related. More.
