Non Enzymatic Protein Modifications in Health Disease and Ageing

There is increased understanding of the fate of intracellular and extracellular proteins, including the many types of posttranslational modifications that proteins undergo. Among these modifications, non-enzymatic protein modifications play a special role. These are unavoidable products of side reactions of reactive metabolites, and often damage proteins and induce loss of function. Non-Enzymatic Protein Modifications in Health, Diseases and Ageing discusses each type of non-enzymatic protein, both introducing non-enzymatic protein modifications, and reviewing the state of the art, presenting updates and current trends. The book covers various aspects of the subject, including formation and removal of modified proteins, their roles in disease, preventative methods, and possible roles in cellular signalling. Finally, the book not only provides well-established facts, but also discusses current hypotheses and controversies. Provides the basic chemical knowledge necessary to understand non-enzymatic protein modifications, of particular use to researchers looking for an introduction to and overview of the field Combines a systematic chemical introduction to non-enzymatic protein modifications with a review of the state of the art Presents together, types of non-enzymatic protein usually reported and reviewed separately Considers current hypotheses and controversies alongside the facts

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  • Author : Izabela Sadowska-Bartosz
  • Publisher : Academic Press
  • Pages : 252 pages
  • ISBN : 9780128143056
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKNon Enzymatic Protein Modifications in Health Disease and Ageing

Non-Enzymatic Protein Modifications in Health, Disease and Ageing

Non-Enzymatic Protein Modifications in Health, Disease and Ageing
  • Author : Izabela Sadowska-Bartosz,Grzegorz Bartosz
  • Publisher : Academic Press
  • Release : 15 November 2018
GET THIS BOOKNon-Enzymatic Protein Modifications in Health, Disease and Ageing

There is increased understanding of the fate of intracellular and extracellular proteins, including the many types of posttranslational modifications that proteins undergo. Among these modifications, non-enzymatic protein modifications play a special role. These are unavoidable products of side reactions of reactive metabolites, and often damage proteins and induce loss of function. Non-Enzymatic Protein Modifications in Health, Diseases and Ageing discusses each type of non-enzymatic protein, both introducing non-enzymatic protein modifications, and reviewing the state of the art, presenting updates and

Protein Metabolism and Homeostasis in Aging

Protein Metabolism and Homeostasis in Aging
  • Author : Nektarios Tavernarakis
  • Publisher : Springer Science & Business Media
  • Release : 11 January 2011
GET THIS BOOKProtein Metabolism and Homeostasis in Aging

Aging is loosely defined as the accumulation of changes in an organism over time. At the cellular level such changes are distinct and multidimensional: DNA replication ceases, cells stop dividing, they become senescent and eventually die. DNA metabolism and chromosomal maintenance, together with protein metabolism are critical in the aging process. The focus of this book is on the role of protein metabolism and homeostasis in aging. An overview is provided of the current knowledge in the area, including protein

Providing Healthy and Safe Foods As We Age

Providing Healthy and Safe Foods As We Age
  • Author : Institute of Medicine,Food and Nutrition Board,Food Forum
  • Publisher : National Academies Press
  • Release : 29 November 2010
GET THIS BOOKProviding Healthy and Safe Foods As We Age

Does a longer life mean a healthier life? The number of adults over 65 in the United States is growing, but many may not be aware that they are at greater risk from foodborne diseases and their nutritional needs change as they age. The IOM's Food Forum held a workshop October 29-30, 2009, to discuss food safety and nutrition concerns for older adults.

The Chemistry of Food

The Chemistry of Food
  • Author : Jan Velisek,Richard Koplik,Karel Cejpek
  • Publisher : John Wiley & Sons
  • Release : 21 July 2020
GET THIS BOOKThe Chemistry of Food

Wiley's landmark food chemistry textbook that provides an all-in-one reference book, revised and updated The revised second edition of The Chemistry of Food provides a comprehensive overview of important compounds constituting of food and raw materials for food production. The authors highlight food’s structural features, chemical reactions, organoleptic properties, nutritional, and toxicological importance. The updated second edition reflects the thousands of new scientific papers concerning food chemistry and related disciplines that have been published since 2012. Recent discoveries deal with

Glutathione System and Oxidative Stress in Health and Disease

Glutathione System and Oxidative Stress in Health and Disease
  • Author : Anonim
  • Publisher : BoD – Books on Demand
  • Release : 26 August 2020
GET THIS BOOKGlutathione System and Oxidative Stress in Health and Disease

The imbalance between the production of reactive oxygen species (ROS) and antioxidant defenses determines a state known as oxidative stress. Higher levels of pro-oxidants compared to antioxidant defenses may generate oxidative damage, which, in turn, may lead to modifications in cellular proteins, lipids, and DNA, reducing functional capacity and increasing the risk of diseases. Nevertheless, the clearance of harmful reactive chemical species is achieved by the antioxidant defense systems. These protection systems are referred to as the first and second