Abstract
Reducing sugars can react non-enzymatically with the amino groups of proteins to form Amadori products [1]. These early glycation products undergo further complex reaction, such as rearrangement, dehydration and condensation, to become irreversibly cross-linked, heterogeneous fluorescent derivatives, termed advanced glycation end products (AGEs) [1]. The formation and accumulation of AGEs have been known to progress under oxidative stress conditions such as diabetes and insulin resistance [1,2].
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