DIABETES
VOL. 45, SUPPLEMENT 3, JULY 1996

Recent Progress in Advanced Glycation and Diabetic Vascular Disease: Role of Advanced Glycation End Product Receptors

Helen Vlassara and Richard Bucala

Advanced glycosylation end products (AGEs) form principally from the rearrangement of early glycation products, i.e., Amadori products, which produce a class of stable moieties that possess distinctive chemical cross-linking and biological properties. It has been generally believed that proteins with half-lives of longer than a few weeks are most susceptible to advanced glycosylation and that the highest levels of AGEs occur on proteins that comprise the long-lived structural components of connective tissue matrix and basement membrane. Diabetes 45 (Suppl. 3):S65-S66, 1996

Copyright © 1996 American Diabetes Association

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