Anti-glycation effects of free amino acids

Abstract

Glycation is a non-enzymatic reaction between the amino group of a protein or amino acid and the carbonyl group of a reducing sugar. Various advanced glycation end products formed through glycation reactions are suggested to be involved in diseases such as age-related diseases and diabetic complications. To inhibit glycation reactions in vivo has become an important issue, and various anti-glycation agents have been explored. In this manuscript, the current state and future perspective of free amino acids as anti-glycation agents will be described.