A química dos produtos finais de glicação avançada

Abstract

Glycation is the most general IUPAC term used to describe a non-enzymatic reaction between a sugar and another biomolecule. Moreover, the term glycation describes not only the reaction per se but also the sequence of non-enzymatic reactions in which reducing sugars, such as glucose and fructose, react with nucleophilic groups of amino acids in proteins, lipids or nucleic acids generating Advanced Glycation End-Products (AGEs). These products are also formed by other metabolic routes and are associated with various physiological dysfunctions such as atherosclerosis, osteoporosis, asthma, arthritis, sarcopenia, Alzheimer's disease, cancer and various diabetic complications. Due to these biological actions, the search for molecules that inhibit the formation of AGEs is extremely important. The present review intends to relate some important chemical aspects for the formation, action and inhibition of AGEs.