Impact of Non-Enzymatic Glycation in Neurodegenerative Diseases: Role of Natural Products in Prevention

Part of the Advances in Neurobiology book series (NEUROBIOL, volume 12)


Non-enzymatic protein glycosylation is the addition of free carbonyls to the free amino groups of proteins, amino acids, lipoproteins and nucleic acids resulting in the formation of early glycation products. The early glycation products are also known as Maillard reaction which undergoes dehydration, cyclization and rearrangement to form advanced glycation end-products (AGEs). By and large the researchers in the past have also established that glycation and the AGEs are responsible for most type of metabolic disorders, including diabetes mellitus, cancer, neurological disorders and aging. The amassing of AGEs in the tissues of neurodegenerative diseases shows its involvement in diseases. Therefore, it is likely that inhibition of glycation reaction may extend the lifespan of an individual. The hunt for inhibitors of glycation, mainly using in vitro models, has identified natural compounds able to prevent glycation, especially polyphenols and other natural antioxidants. Extrapolation of results of in vitro studies on the in vivo situation is not straightforward due to differences in the conditions and mechanism of glycation, and bioavailability problems. Nevertheless, existing data allow postulating that enrichment of diet in natural anti-glycating agents may attenuate glycation and, in consequence may halt the aging and neurological problems.


Glycation Advanced glycation end-products (AGEs) Diabetes mellitus Neurological disorders Polyphenols 


Compliance with Ethics Requirements

The authors declare that they have no conflicts of interest.


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Copyright information

© Springer International Publishing Switzerland 2016

Authors and Affiliations

  1. 1.Laboratory of Glycation Biology and Metabolic Disorder, Integral Research Centre-I, Department of Bio-sciencesIntegral UniversityLucknowIndia

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