@article {44563,
	title = {Revisiting amino acids and peptides as anti-glycation agents},
	journal = {Medchemcomm},
	volume = {9},
	year = {2018},
	month = {APR},
	pages = {614-624},
	abstract = {<p>The importance of controlling or preventing protein glycation cannot be overstated and is of prime importance in the treatment of diabetes and associated complications including Alzheimer{\textquoteright}s disease, cataracts, atherosclerosis, kidney aliments among others. In this respect, simple molecules such as amino acids and peptides hold much promise both in terms of ease and scale-up of synthesis as well as in relation to negligible/low associated toxicity. In view of this, a comprehensive account of literature reports is presented, that documents the anti-glycation activity of natural and non-natural amino acids and peptides. This review also discusses the chemical reactions involved in glycation and the formation of advanced glycation end-products (AGEs) and possible/probable intervention sites and mechanism of action of the reported amino acids/peptides. This aspect of amino acids/peptides adds to their growing importance in medicinal and therapeutic applications.</p>
},
	issn = {2040-2503},
	doi = {10.1039/c7md00514h},
	author = {Chilukuri, H. and Kulkarni, Mahesh J. and Fernandes, M.}
}
