Euro Pharma Chemistry 2019 Effects of Ascorbic and Cinnamic Acids on the Albumin Glycation Level in Breast Cancer Patients- Israa G Zainal-Kirkuk University

摘要

Glycation is a common spontaneous posttranslationalmodification of proteins that become non-enzymaticallyglycated after binding it with aldose sugars. The invivoglycation has been described in proteins such as albumin,ferritin, collagen, Apolipoprotein, and crystalline. In additionto glucose, sugars such as the fructose, ribose, mannose, sialicacid, glucose-6-phosphate, glyceraldehyde, galactose andfructose have been used in the in-vitro as glycating agents,sometimes to speed up the process. Early glycation processesresult in the formation of Schiff bases and Amadori products.