NOVEL INHIBITORS OF FORMATION OF ADVANCED GLYCATION ENDPRODUCTS (AGES)

摘要

The nonenzymatic glycation and crosslinking of proteins is a part of the agi ng process with the glycation endproducts and crosslinking of long-lived protei ns 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 affecte d molecules become perturbed 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 fo r preventing premature aging, spoilage of proteins in food and can prevent discoloration of teeth.