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Glycation of proteins starts with the formation of Schiff base, followed by intermolecular rearrangement and conversion into Amadori products. When large amounts of Amadori products are formed, they undergo cross linkage to form a heterogeneous group of protein-bound moieties, termed as Advanced Glycation End products (AGEs). The formation of AGEs is irreversible process, causing structural and functional changes in protein. This results in generation of free radicals which play an important role in pathophysiology of ageing and diabetes.
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