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Thesis

Immune system modulation by advanced glycation end products and their reactive intermediates

Abstract:

Advanced Glycation End Products (AGEs) are a heterogenous group of protein modifications generated in a series of complex chemical reactions which begin with a non-enzymatic reaction between a reducing sugar and a free amine group. AGEs can be formed during food processing, for example, during dry roasting of peanuts. AGEs can also be formed endogenously, including during inflammation. AGE- modification can change protein recognition by the immune system. AGE-modified proteins can bind to ...

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Division:
MSD
Department:
Pathology Dunn School
Research group:
Sattentau
Oxford college:
Magdalen College
Role:
Author
ORCID:
0000-0001-5717-4093

Contributors

Division:
MSD
Department:
Pathology Dunn School
Research group:
Sattentau
Oxford college:
Magdalen College
Role:
Supervisor
ORCID:
0000-0001-7170-1937
Type of award:
DPhil
Level of award:
Doctoral
Awarding institution:
University of Oxford

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