Novel inhibitors of formation of advanced glycation...

A - Human Necessities – 61 – K

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A61K 31/155 (2006.01) A23L 3/3526 (2006.01) A61K 31/167 (2006.01) A61K 31/17 (2006.01) A61K 31/195 (2006.01) A61K 31/198 (2006.01) A61K 31/435 (2006.01) A61P 3/10 (2006.01) A61P 9/10 (2006.01) A61P 19/02 (2006.01) A61P 25/00 (2006.01) A61P 25/28 (2006.01)

Patent

CA 2438870

The nonenzymatic glycation and crosslinking of proteins is a part of the aging process with the glycation endproducts and crosslinking of long-lived proteins increasing with age. This process is increased at elevated concentrations of reducing sugars in the blood and in the intracellular environment such as occurs with diabetes. The structural and functional integrity of the affected molecules become perturbed by these modifications and can result in severe consequences. The compounds of the present invention can be used to inhibit this process of nonenzymatic glycation and therefore to inhibit some of the ill effects caused by diabetes or by aging. The compounds are also useful for preventing premature aging, spoilage of proteins in food and can prevent discoloration of teeth.

Selon la présente invention, la glycation non enzymatique et la réticulation de protéines fait partie du processus de vieillissement, les produits terminaux de glycation et la réticulation de protéines durables augmentant avec l'âge. Ce processus est accru lorsque des niveaux élevés de concentration de sucres réducteurs sont présents dans le sang et dans l'environnement intracellulaire, comme c'est le cas pour le diabète. L'intégrité structurelle et fonctionnelle des molécules touchées est perturbée par ces modifications, ce qui peut entraîner de graves conséquences. Les composés de la présente invention peuvent être utilisés pour inhiber ce processus de glycation non enzymatique, et de ce fait, pour inhiber certaines des conséquences désastreuses provoquées par le diabète ou par le vieillissement. Ces composés servent également à la prévention du vieillissement prématuré, de la détérioration des protéines dans les aliments ainsi que de la décoloration des dents.

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