Art

J-GLOBAL ID：201702246800435404   Reference number：17A0184622

Glycative stress and anti-aging: 1. What is glycative stress?

糖化ストレスとアンチエイジング:1.糖化ストレスとは何か?

Author (2)： YAGI Masayuki (Doshisha Univ., Kyoto, JPN) ,  YONEI Yoshikazu (Doshisha Univ., Kyoto, JPN)
Material： Glycative Stress Research (Web)
Volume： 3  Issue： 3  Page： 152-155 (WEB ONLY)  Publication year： Sep. 30, 2016 
JST Material Number： U0817A  ISSN： 2188-3610  Document type： Article
Article type： 解説  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *stress (physiology) ,...
Semi thesaurus term： *anti-aging ,...

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JST classification (1)： Aging and death  (EJ16040S)

Reference (23)：

• Maillard LC. Action des acides amines sur les Sucres. Compt Rend Acad Sci (Paris). 1912; 154: 66-68.
• Friedman M. Food browning and its prevention: An overview. J Agric Food Chem. 1996; 44: 631-653.
• Sell DR, Monnier VM. Structure elucidation of a senescence cross-link from human extracellular matrix. Implication of pentoses in the aging process. J Biol Chem. 1989; 264: 21597-21602.
• Obayashi H, Nakano K, Shigeta H, et al. Formation of crossline as a fluorescent advanced glycation end product in vitro and in vivo. Biochem Biophys Res Commun. 1996; 226: 37-41.
• Hayase F. Recent development of 3-deoxyosone related Maillard reaction products. Food Science and Technology Research. 2000; 6: 79-86.

Terms in the title (2)： 糖化ストレス ,  アンチエイジング