Glycated proteins in diabetes.

Abstract

The effects produced by the glycation of protein by glucose and fructose are discussed, with emphasis on the products that can be isolated from diabetic subjects, or prepared in vitro under physiological conditions. Damage caused by Amadori product and advanced glycation end-products at the molecular level is described, together with evidence linking this damage to diabetic complications. Difficulties in monitoring in vivo glycation, and possibilities for antiglycation therapy are reviewed critically.