Produção Nacional
Revisado por pares
Advanced Glycation End Products As Biomarkers for Cardiovascular Disease: Browning Clarifying Atherogenesis
2020; Future Medicine; Volume: 14; Issue: 8 Linguagem: Inglês
10.2217/bmm-2020-0060
ISSN1752-0371
AutoresRaphael Pinto, UF Machado, Marisa Passarelli,
Tópico(s)Fatty Acid Research and Health
ResumoBiomarkers in MedicineVol. 14, No. 8 EditorialAdvanced glycation end products as biomarkers for cardiovascular disease: browning clarifying atherogenesisRS Pinto, UF Machado & M PassarelliRS PintoLaboratório de Lípides (LIM 10), Hospital das Clínicas (HCFMUSP) da Faculdade de Medicina da Universidade de São Paulo, São Paulo, BrazilCentro Universitário CESMAC, Alagoas, Brazil, UF Machado https://orcid.org/0000-0002-8237-2435Departamento de Fisiologia e Biofísica, Instituto de Ciências Biomédicas da Universidade de São Paulo, São Paulo, Brazil & M Passarelli *Author for correspondence: E-mail Address: m.passarelli@fm.usp.brhttps://orcid.org/0000-0002-9249-4698Laboratório de Lípides (LIM 10), Hospital das Clínicas (HCFMUSP) da Faculdade de Medicina da Universidade de São Paulo, São Paulo, BrazilPrograma de Pós-Graduação em Medicina, Universidade Nove de Julho (UNINOVE), São Paulo, BrazilPublished Online:12 Jun 2020https://doi.org/10.2217/bmm-2020-0060AboutSectionsView ArticleView Full TextPDF/EPUB ToolsAdd to favoritesDownload CitationsTrack CitationsPermissionsReprints ShareShare onFacebookTwitterLinkedInReddit View articleKeywords: advanced glycation end productscardiovascular diseasediabetes mellitusMaillard reactionReferences1. 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Diabetes Res. 2017, 5139750 (2017).Crossref, Medline, Google ScholarFiguresReferencesRelatedDetailsCited ByTrapping Methylglyoxal by Taxifolin and Its Metabolites in Mice14 April 2022 | Journal of Agricultural and Food Chemistry, Vol. 70, No. 16AGEs-Induced and Endoplasmic Reticulum Stress/Inflammation-Mediated Regulation of GLUT4 Expression and Atherogenesis in Diabetes Mellitus29 December 2021 | Cells, Vol. 11, No. 1Urolithin A alleviates advanced glycation end-product formation by altering protein structures, trapping methylglyoxal and forming complexes1 January 2021 | Food & Function, Vol. 12, No. 23Methods to assess advanced glycation end-products21 June 2021 | Current Opinion in Clinical Nutrition & Metabolic Care, Vol. 24, No. 5 Vol. 14, No. 8 Follow us on social media for the latest updates Metrics Downloaded 132 times History Received 5 February 2020 Accepted 14 April 2020 Published online 12 June 2020 Published in print June 2020 Information© 2020 Future Medicine LtdKeywordsadvanced glycation end productscardiovascular diseasediabetes mellitusMaillard reactionFinancial & competing interests disclosureThe authors were supported by a financial grant from Fundação de Amparo à Pesquisa do Estado de São Paulo, FAPESP (#2016/15603-0 to UF Machado and M Passarelli and #2018/00172-0 to RS Pinto). M Passarelli and UF Machado are recipients of a research award from Conselho Nacional de Desenvolvimento Científico e Tecnológico, CNPq, Brazil. The authors have no other relevant affiliations or financial involvement with any organization or entity with a financial interest in or financial conflict with the subject matter or materials discussed in the manuscript apart from those disclosed.No writing assistance was utilized in the production of this manuscript.PDF download
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